Recipe of the Week: Pasta with Turkey Sausage, Spinach & Peppers

Adapted from Martha Stewart's Good Food Fast cookbook, which is a dandy.

INGREDIENTS

• 1 pound short pasta, such as radiatore, corkscrew or farfalle (bowties)
• 1 pound turkey sausage, casings removed
• 6 cloves garlic, thinly sliced
• 4 yellow (or red) bell peppers, thinly sliced
• 4 tablespoons butter
• 1 bag baby spinach leaves
• 1/2 teaspoon crushed red pepper flakes
• Coarse salt and ground pepper, for seasoning
• Freshly grated parmesan cheese for sprinkling on top at the table

DIRECTIONS

1. Cook pasta. 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, red pepper flakes 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 spinach; season with salt and pepper. Toss; add more pasta water as desired. Serve with parmesan cheese.