1 LB orecchiette pasta
1 LB hot Italian sausage, casings removed 
3 T. unsalted butter, divided 
1 LB multicolored sweet bell peppers, thinly sliced crosswise 
2 T. red wine vinegar
1 1/2 t. kosher salt 
1 garlic clove, minced 
1/3 c. coarsely chopped fresh oregano 
1 1/4 oz Pecorino Romano cheese, finely shredded (about 1/2 cup) 
1/4 c. torn fresh basil

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

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.

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.

Top servings evenly with cheese and basil.

Serves: 6