Sausage And Roasted Vegetable Penne Recipes

SAUSAGE AND ROASTED VEGETABLE PENNE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
• Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. 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.

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE

Steps:

• Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
• Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
• Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
• Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
• Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
• Serve to a hungry crowd.

ONE PAN OVEN ROASTED SAUSAGE AND VEGETABLES

Steps:

• Line a sheet pan with foil paper. (Dimensions: 17 x11).
• Place the potatoes, squash, zucchini, carrots, onions, peppers, cauliflower sausage on the sheet pan.
• Drizzle olive oil all over the vegetables and sausages.
• Sprinkle salt, pepper, paprika, garlic powder, ginger powder, oregano, parsley, thyme, basil, red chili flakes.
• Toss everything together until everything is evenly coated.
• Bake at 400 degrees for 20-25 minutes, making sure tossing the vegetables around halfway through for even cooking.
• Cook until vegetables are tender and sausage has browned.
• Remove from oven, sprinkle some parmesan cheese and serve immediately!

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.