Sausage and Roasted Vegetable Penne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 sweet onion, cut into wedges
1 medium zucchini,, sliced in half, lengthwise
1 red bell pepper
1/2 pound button mushrooms, stems removed
2 1/2 tbsp. EVOO, divided
Kosher salt and freshly ground black pepper.
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan
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Directions: |
Directions:Preheat the oven to 400 degrees.
In a bowl, toss all of the vegetables, except the tomatoes with 1 1/2 tbsp. EVOO. Season with salt and pepper to taste.
Arrange on a baking sheet and roast until carmelized, about 30 minutes, turning vegetables halfway through the cooking time.
In a small bowl, add the tomatoes and the remaining EVOO and toss to coat. Season with salt and pepper to taste abd add to the baking sheet, at the halfway point of cooking, to carmelize.
Meanwhile in a large skillet over medium heat, add the sausage and saute until cooked through.
Turn us the heat and deglaze with white wine.
Once the vegetables are cooked, cool slightly and then coursely chop.
Add the vegetables and any pan juices to the sausage in the skllet.
Toss in the cooked penne, adding reserved pasta water, if needed, to moisten.
Season with salt and pepper to taste and serve in bowls topped with parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:4 |
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