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Linguine with Turkey Sausage and Peppers

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

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2004

Ingredients

  • 1 pound linguine
  • 1 pound turkey sausage, casings removed
  • 6 cloves garlic, thinly sliced
  • 4 yellow (or red) bell peppers, thinly sliced
  • 4 tablespoons butter
  • 4 tablespoons arugula, torn
  • Coarse salt and ground pepper, for seasoning

Directions

  1. Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.

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

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

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

Reviews Add a comment

  • k11y
    23 JAN, 2013
    Subbed fresh spinach for the arugula, and added more than the recipe called for, didn't notice a difference. Turkey sausages at my grocer come in a hot italian or regular option and I've tried both and I find the hot adds a nice kick. At the same time, six cloves of garlic is A LOT, I do more like three or four.
    Reply
  • SandeeLorraine
    23 MAY, 2011
    I used chicken sausage & whole wheat paste...great!!
    Reply
  • HeidiLovesToBake
    3 DEC, 2008
    This is delicious! It's a family favorite that I make at least once a month. Experiment with different sausage-I like Hillshire Farms Polska Keilbasa-and with different peppers. It's so good.
    Reply
  • Vicki370
    7 NOV, 2008
    I found Baby Argula in the lettuce section. It comes in a plastic box. I think you could use baby spinach, since we could not taste the Argula over the regular Italian sausage I used. The Argula adds color (and nutrients) to the dish. I also used the fresh lingine sold in packages at the grocery store. Yummy!
    Reply
  • ekhfunk
    29 OCT, 2008
    This is one of my favorite meals. It is so tasty and my husband love it. I tis made on a regular basis at my house. I add all colors of peppers and I usually add another pepper in (for more healthy vegetables)
    Reply
  • annteek49
    29 OCT, 2008
    What could I use besides arugula. We don't care for that. Would baby Spinach work just as well? I think I'll try it. Really sounds good.
    Reply
  • issa69
    20 OCT, 2008
    Did you get an answer?
    Reply
  • roselleyumang
    16 JUL, 2008
    where to buy arugula?
    Reply
  • archie1026
    8 APR, 2008
    This recipe has become one of my all-time favorites! I make it for my family often, and have even made it when we had guests for dinner. No matter the circumstance, the meal always receives rave reviews. My husband, who is dieting, loves this dish, as do my preschool-aged children. I particularly enjoy the leftovers for lunch the next day.
    Reply
  • mslo_alexis
    5 MAR, 2008
    This recipe was delicious. I used half sweet sausage and half hot sausage, and it was a nice mix. I preferred the hot sausage and would even add more arugula next time.
    Reply