Warm garlic toast and an arugula salad with balsamic vinaigrette are good partners with the pasta. A purchased lemon tart is a fitting dessert.
Ingredients
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
Directions
Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
Add pasta to skillet; toss to combine.
Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
