Spaghetti con Salsiccia, Peperoni e Pecorino (Spaghetti with Sausage, Peppers, and Pecorino)
from Micol Negrin, http://www.rusticocooking.com

This recipe has a very light sauce because it is made with tomatoes instead of Marinara sauce. It is best made with hot Italian sausage, although you may want to try it with mild sausage. Brian and I add some basil and oregano to the sauce at the end of cooking. The fennel seeds in the sausage add a nice flavor.

1 teaspoon plus 1 tablespoon extra-virgin olive oil
3 spicy Italian sausages (1 pound), casings removed and crumbled
2 garlic cloves, minced
2 yellow peppers, thinly sliced
2 cups peeled, seeded, and diced plum tomatoes (canned is fine)
2 tablespoons plus ½ teaspoon salt
1 pound spaghetti
½ cup freshly grated Pecorino Romano, plus extra for passing at the table
½ teaspoon freshly ground black pepper

Heat 1 teaspoon of the olive oil in a deep 14-inch skillet over a medium flame and add the sausage (the skillet should be deep enough to accommodate the spaghetti later). Cook, stirring often to break up the sausage, until the sausage takes on a little color, about 10 minutes, being careful not to burn it.

Stir in the garlic and peppers, and sauté until the peppers are wilted, about 10 minutes. Add the tomatoes and ½ teaspoon of the salt. Cook 10 minutes, stirring often.

Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and the remaining 2 tablespoons of salt and cook the spaghetti until al dente; drain, reserving 1 cup of the pasta cooking water.

Toss the spaghetti in the skillet with the sauce and ¼ cup of the Pecorino, dilute with some of the reserved pasta cooking water as needed, and transfer to a heated serving dish.

Sprinkle with the freshly ground black pepper and the remaining ¼ cup of Pecorino. Drizzle with the remaining tablespoon of olive oil. Serve hot, passing additional Pecorino at the table. Serves 6