Description
Hearty Italian sausage and roasted vegetables tossed with fresh pasta. A simple, flavorful weeknight meal.
Ingredients
Units
Scale
- 3 cups (710 ml) grape tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 small red onion
- 3 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper
- 3 tablespoons olive oil
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 lbs (454 g) italian sausages
- 1 lbs (454 g) corkscrew pasta
- 0.5 cups (118 ml) kalamata olives
- 2 tablespoons capers
- 1 tablespoon red wine vinegar
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped basil
Instructions
- Preheat oven to 425°F (220°C).
- Place bell peppers into oven and cook until skin is papery and blackened, about 35-45 minutes. Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
- On a large baking sheet, combine the zucchini, squash, onion, garlic, basil, fennel, oregano, red pepper flakes, olive oil, kosher salt, and black pepper. Toss the vegetables until well coated with the oil, herbs, and spices. Add the sausage and spread everything into an even layer on the baking sheet. Roast for 35-40 minutes.
- While vegetables are roasting, prepare the pasta and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
- When the peppers are cool enough to handle, remove the skins, stems, and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl. Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl. Add the olives, capers, and red wine vinegar. Toss to combine.
- Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices. Sprinkle with fresh basil and parsley. Serve.
Notes
- For optimal roasting, cut vegetables into similar-sized pieces for even cooking.
- To reduce prep time, use pre-cut bell peppers from the grocery store.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 8
- Protein: 25
- Cholesterol: 80