Linguine with Sausage and Peppers

• Coarse salt and fresh ground pepper
• 1 pound 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

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

salt, linguine, turkey sausage, garlic, red bell peppers, butter, arugula

Taken from www.epicurious.com/recipes/food/views/linguine-with-sausage-and-peppers-383198 (may not work)