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Linguine With Summer Peppers and Sausage

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“I made this the other night and my husband loved it. It is a perfect size for 2, or can easily be doubled. I used spicy chicken sausage and found that it balanced the sweetness of the peppers. From Bon Appetit.”

Ingredients Nutrition


  1. Sauté 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 sauté 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. Drain pasta.
  5. Add pasta to skillet; toss to combine.
  6. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
  7. 2 Servings; can be doubled.

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