Sweet Pepper Pasta with Sausage

                          Time : 50 Minutes          Serves 6
1          pound uncooked orecchiette pasta
1        pound hot Italian sausage, casings removed 
3        tablespoons unsalted butter, divided
1       pound multicolored sweet baby bell peppers, thinly sliced crosswise
 2        tablespoons red wine vinegar
 1-1/2     teaspoons kosher salt 
1         garlic clove, minced
1/3         cup coarsely chopped fresh oregano
1-1/4     ounces Pecorino Romano cheese, finely shredded (about
1/2 cup)
1/4         cup torn fresh basil

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

 2 .  While pasta cooks, cook sausage in a large nonstick skillet over medium-high, stirring to break into bite-size 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 skillet, stirring and scraping to loosen browned bits from bottom of skillet. Add peppers, and cook, stirring occasionally, 3 minutes. Stir in vinegar, salt, and garlic; cook 1 minute. Stir in pasta, sausage, and remaining 1 tablespoon 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.

Heart healthy