4 links hot Italian sausage

1 pound fusilli, rotini, or penne

Kosher salt

½ cup extra virgin olive oil

3 cloves garlic, grated

2 roasted red bell peppers, julienned

2 roasted yellow bell peppers, julienned

7 ounces baby arugula

Grated Parmegiano-Reggiano, for serving

 

Heat the grill to medium-low. Add the sausages and cook, covered, without disturbing for 8 to 9 minutes, or until they release from the grate and are crusty and brown. Using tongs, turn the sausages and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through. Remove the sausages to a plate, tent with foil to keep warm, and let rest for about 5 minutes.

 

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Whisk together the oil and garlic in a very large bowl. Add the red bell peppers, yellow bell peppers, and arugula and toss to coat. Season to taste with salt. Cut the sausage links in half lengthwise and slice into bite-size pieces. Drain the pasta when it is al dente. Immediately add the pasta and sausage to the arugula mixture and toss to combine. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.

 

Serves 6. The arugula will wilt ever so slightly from the heat of the cooked pasta and sausage. Leftovers are delicious served at room temperature or reheated.