Linguine with Summer Peppers and Sausage

• 1/2 pound hot or sweet Italian sausages, casings removed
• 2 large bell peppers (red and green or yellow), cut into strips
• 1 medium onion, thinly sliced
• 1 large garlic clove, chopped
• 1 cup dry white wine
• 1/2 pound linguine
• 1/4 cup grated Parmesan cheese
• Additional grated Parmesan cheese

1. Saute sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes.
2. Add bell peppers, onion and garlic and saute until tender and golden brown, about 12 minutes.
3. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
4. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
5. Drain pasta.
6. Add pasta to skillet; toss to combine.
7. Add 1/4 cup Parmesan; toss to blend.
8. Season with salt and pepper.
9. Serve pasta, passing additional cheese separately.

bell peppers, onion, garlic, white wine, linguine, parmesan cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/linguine-with-summer-peppers-and-sausage-616 (may not work)