This classic Italian combination is made light and bright with turkey sausage and yellow bell peppers. Arugula gives the dish a peppery taste.

　　

Ingredients

Serves 6

　　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

　　

Step 1

In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 1/2 cups of the pasta water; return the pasta to the pot.

　　

Step 2

Meanwhile, cook the sausage and 2 tablespoons water in a large covered nonstick skillet over medium until the fat renders, about 5 minutes. Uncover; raise the heat to medium-high. Brown the sausage, breaking it up with a spoon, about 7 minutes.

　　

Step 3

Add the garlic, bell peppers, and 1/4 cup of the reserved pasta water; cook until the peppers soften, about 6 minutes. Add 3/4 cup of the pasta water and the butter; swirl to combine.

　　

Step 4

Transfer to the pot. Add the arugula; season with coarse salt and ground pepper. Toss; add more pasta water as desired. Serve immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.