19.5 oz hot Italian turkey sausage, casings removed
3 Tbsp unsalted butter, divided
1 lb multicolored sweet baby bell peppers, thinly sliced
2 Tbsp red wine vinegar
3 garlic clove, minced
⅓ cup coarsely chopped fresh oregano
1½ oz Pecorino Romano cheese, finely shredded (heaping ½ cup)
¼ cup fresh basil, chiffonade
Instructions
Bring a large pot of water to a rolling boil and cook pasta according to package directions. Drain, reserving 1½ cups cooking water.
While pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Once hot, add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 to 7 minutes. Transfer to a plate lined with paper towels.
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 for 3 minutes. Stir in vinegar and garlic; cook 1 minute. Stir in cooked pasta, sausage, and remaining 1 tablespoon butter. Stir in cooking water, ¼ cup at a time, until sauce is smooth and coats pasta. Discard any remaining cooking water. Stir in oregano.