Description
Bright, fresh veggies and Italian sausage tossed with pasta. High in lycopene and vitamin C!
Ingredients
Units
Scale
- 1 lbs (454 g) Italian chicken or turkey sausage
- 3 bell peppers
- 3-4 cloves garlic
- extra virgin olive oil
- 2 lbs (907 g) cherry tomatoes or grape tomatoes, halved or quartered
- fresh rosemary
- sea salt or kosher salt
- fresh cracked pepper or red chili flakes
- Parmesan cheese and rosemary flat bread
- 1 lbs (454 g) pasta
Instructions
- Cook the pasta according to package directions.
- Preheat the broiler on high.
- Place peppers cut side down on a foil-lined baking tray and broil until skins are blistered and blackened.
- Put the peppers in a bowl and cover tightly with foil to let them steam.
- Preheat oven to 375°F (190°C).
- Cook sausage in an oven-safe baking pan for 20-25 minutes, or until done. Set aside, covered with foil.
- Coat a large nonstick saute pan with olive oil.
- Add minced garlic and warm over medium-low heat until infused in the oil; do not brown.
- Add tomatoes, salt, and pepper; cook until juices release, about 4-5 minutes on medium heat.
- Keep tomatoes and garlic warm on low heat while peeling and chopping roasted peppers.
- Add chopped peppers to the pan with tomatoes, salt, and pepper.
- Slice cooked sausages into thin rounds and stir into the pan.
- Sprinkle with rosemary and cook until warmed through.
- Toss the sausage and pepper mixture with cooked pasta and a drizzle of olive oil.
- Serve with Parmesan cheese and red chili flakes.
- Serve with rosemary flatbread (recipe not included).
Notes
- For a smoky flavor, grill the sausages instead of baking them.
- If you don’t have fresh rosemary, 1 teaspoon of dried rosemary can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 70