Sweet Pepper Pasta with Sausage

Ingredients

- 1 pound uncooked orecchiette pasta

- 1 pound sweet Italian sausage, casings removed

- 3 tablespoons unsalted butter, divided

- 1 pound sweet baby bell peppers, thinly sliced crosswise

- 2 tablespoons red wine vinegar

- 1 and 1/2 teaspoons kosher salt

- 1 garlic clove, minced

- 1/3 cup coarsely chopped fresh oregano

- 1 and 1/4 ounces Pecorino Romano cheese, finely shredded (about 1/2 cup)

- 1/4 cup torn fresh basil

Directions

1. Cook pasta in salted water according to package directions. Drain, reserving 1 and 1/2 cups of cooking water.

2. While pasta cooks, cook sausage in a large nonstick skillet over medium-high, stirring to break into bite-sized pieces, until cooked through (5 to 7 minutes). Transfer to a plate lined with paper towels. Discard drippings.

3. Add 2 tablespoons of the butter to the skillet, stirring and scraping to loosen browned bits from the bottom of the skillet. Add peppers and cook, stirring occasionally for 3 minutes. Stir in vinegar, salt, and garlic; cook for 1 minute. Stir in pasta, sausage, and the remaining 1 tablespoon of butter. Stir in cooking water, 1/4 cup at a time, until sauce is smooth and coats pasta. Discard any remaining cooking water. Stir in oregano.

4. Top servings evenly with cheese and basil.

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