Linguine With Summer Peppers and Sausage

I made this the other night and my husband loved it. It is a perfect size for 2, or can easily be doubled. I used spicy chicken sausage and found that it balanced the sweetness of the peppers. From Bon Appetit.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 lb  Italian turkey sausage (hot or sweet) or 1⁄2 lb  chicken sausage, casings removed (hot or sweet)
• 2  large bell peppers, cut into strips (red and green or yellow)
• 1  medium onion, thinly sliced
• 1  large garlic clove, chopped
• 1  cup dry white wine
• 1⁄2 lb linguine
• 1⁄4 cup  grated parmesan cheese

Directions

1. Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes.
2. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes.
3. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
4. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
5. Add pasta to skillet; toss to combine.
6. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
7. 2 Servings; can be doubled.