Friday, May 17, 2013

linguine with sausage and peppers... 30 minutes

the goods:
1 pound linguine
1 pound turkey sausage, casings removed
6 garlic cloves, thinly sliced
4 yellow bell peppers, ribs and seeds removed, thinly sliced
4 tablespoons butter
4 cups baby spinach

In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 and 1/2 cups of the pasta water; return pasta to the pot.

Meanwhile, cook the sausage and 2 tablespoons water in a large covered nonstick skillet over medium until the fat renders, about 5 minutes. Uncover; raise heat to medium-high. Brown the sausage, breaking it up with a spoon, about 7 minutes.

Add the garlic, bell peppers, and 1/4 cup of the reserved pasta water; cook until the peppers soften, about 6 minutes. Add 3/4 cup of the pasta water and the butter; swirl to combine. Transfer to the pot. Add the spinach; season with salt and pepper. Toss; add more pasta water as desired. Serve immediately.

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