Orecchiette with Italian Sausage and Roasted Peppers

Here is a pasta dish that goes together really quickly on those nights when you just don't have a lot of time.  I used hot italian turkey sausage because I like the kick the spice gives to the dish.  If you have all the components for this meal ready to go, you can put it together in the length of time it takes the pasta to cook.  Note:  If you are in a rush, you can purchase already roasted red and yellow peppers at Whole Foods.

Orecchiette with Italian Sausage and Roasted Peppers
Adapted from Dinner Tonight, Martha Stewart
Serves 4

8 oz orecchiette
8 oz hot turkey italian sausage
2 teaspoons olive oil
1 large red bell pepper, roasted, skin removed, and sliced into 1/4" strips
1 large yellow bell pepper, roasted, skin removed, and sliced into 1/4" strips
1/2 cup pasta water
1 tablespoon butter
4 tablespoons grated Parmigiano Reggiano
1/3 cup coarsely chopped basil
freshly ground black pepper - to taste

In a large pot of salted, boiling water cook pasta according to package instructions.  Drain and reserve 1/2 cup pasta water.

Heat oil in a skillet over medium high heat.  Remove sausage from its casings and add to the skillet, cooking until well browned, about 10 minutes.  Add peppers and saute until heated through.

Combine pasta, 1/2 cup pasta water, sausage, peppers, and all remaining ingredients in a large bowl and toss to combine.  Serve immediately with some freshly ground pepper on top.

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