Spaghetti with sausage and peppers
Coarse salt and fresh ground pepper
1 lb long pasta, such as linguine or spaghetti
1 lb Italian sweet turkey sausage (about 4 links), casings removed
6 garlic cloves, thinly sliced
3 yellow, orange, or red bell peppers, ribs and seeds removed, thinly sliced
4 T butter
4 C baby spinach leaves (they used arugula and that would be really really good, too. I just had spinach at home)
- In a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes. Reserve 1 C pasta water. Return the pasta to the pot.
- Meanwhile, cook the sauve and 2 T water in a large covered nonstick skillet over Medium heat about 5 minutes. Uncover and raise the heat to medium-high. BVrown the sausage, breaking it up with a spoon, about 7 minutes.
- Add garlic, bell peppers, and 1/4 C of reserved pasta water; cook until peppers soften, about 6 minutes. Add 3/4 C water and butter, swirl until encorporated.
- Transfer everything to the pot. Add to spinach, season with salt and pepper. Toss; add more pasta water if needed.