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1.
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Preheat the oven to 400 F (200 C).
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2.
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Spread the chopped vegetables in an even layer on a rimmed baking sheet so the vegetables cook and caramelize evenly.
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I normally have to use two baking sheets.
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Drizzle with the olive oil and sprinkle with salt, pepper and the herbs de Provence or dried oregano.
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Give the mixture a toss until evenly coated.
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3.
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Roast the vegetables for 20 to 30 minutes (stir at least once during cooking) until the vegetables are tender and lightly browned.
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Remove from oven and set aside once done.
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4.
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Meanwhile, barbeque the sausages.
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We cook ours over a medium high flame on our gas barbeque grill.
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Turn the sausages every 3 to 4 minutes so they brown evenly on the outside.
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It usually takes us about 12 minutes until they are fully cooked.
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If you dont have a barbeque, the sausages can be cooked under a hot broiler using the same process and cooking times.
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5.
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Cook the pasta.
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Bring a large pot of water to the boil and add a good pinch of salt.
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Add the pasta and follow the directions on the package to cook al dente.
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It should still have a little bite and definitely should not be mushy.
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6.
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Meanwhile, slice the sausages on an angle.
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Transfer the roasted vegetables and the sausages to a large bowl.
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7.
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Use a colander to drain the cooked pasta and drizzle with a little olive oil.
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8.
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Add the hot pasta into the bowl with the sausage and vegetables.
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9.
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Add the peas, basil, parsley and half of the Parmesan cheese.
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10.
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Toss together and serve with extra cheese on the side.
