Linguine with Sausage and Peppers

This classic Italian combination is made light and bright with turkey sausage and bell peppers. Arugula gives the dish a peppery taste. Courtesy of Martha Stewart's Great Food Fast.

Ingredients:

• Coarse salt and fresh ground pepper
• 1 pound (box) linguine
• 1 pound turkey sausage, casings removed
• 6 garlic cloves, thinly sliced
• 4 yellow or red bell peppers, ribs and seeds removed, thinly sliced
• 4 tablespoons butter
• 4 cups arugula, torn

Preparation:

1. In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 1/2 cups of the pasta water; return the pasta to the pot.
2. Meanwhile, cook the sausage and 2 tbsp water in a large covered nonstick skillet over medium until the fat renders, about 5 min. Uncover; raise the heat to medium-high. Brown the sausage, breaking it up with a spoon, about 7 min.
3. Add the garlic, bell peppers, and 1/4 cup of the reserved pasta water; cook until the peppers soften, about 6 min. Add 3/4 cup of the past water and the butter; swirl to combine.
4. Transfer to the pot. Add the arugula; season with coarse salt and ground pepper. Toss; add more pasta water as desired. Serve immediately.