Instructions: Pour the oil into a large, frying pan (at least 10") over medium (NOT high) heat. Add the sausage and brown it. (Keep an eye on it, it burns easily.)

Remove sausage from pan and set aside.

Pasta

Cook 2 cups of bow tie pasta according to package directions and drain. Dump the pasta into the sausage pan still on medium heat. Sprinkle in1 tsp. each of: marjoram, basil, dill, oregano, and a pinch of tarragon. (You may add other herbs, but DONT add extra of your favorite. The point here is the balance of flavors.) Stir constantly until light brown and still al dente. Remove from the pan. Set aside.

Sauce
1 1/2 cups of beef broth (scratch, cubes, granules, whatever you like)

1 clove of garlic, pressed
1 tbls. of Dijon mustard w/seeds (e.g. Guldens brand)

1 packet of Equal aspartame sweetener OR 1 tbsp. of sugar

Heat beef broth to boiling, reduce to low heat. Add garlic, mustard and sugar or sweetener. Stir and simmer about 2 minutes (until sugar and mustard are dissolved and mixed in evenly.) Put the sausage back in the pan over medium heat. Pour broth mixture over the sausage, stir and cook until the broth is reduced to a fairly thick sauce. Pour over the pasta.

Makes 6 servings.

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