Sausage And Roasted Vegetable Penne Recipe

Name: Sausage And Roasted Vegetable Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion, cut into wedges; 1 medium zucchini, sliced in 1/2 lengthwise; 1 red bell pepper, cheeks removed; 1/2 lb button mushroom, stemmed; 2 1/2 tablespoons olive oil, divided; kosher salt & freshly ground black pepper; 1/2 pint grape tomatoes; 2 Italian sausages, thinly sliced, casings removed; 1/4 cup white wine; 12 ounces whole grain penne, cooked according to package instructions; 1/2 cup water, reserved from pasta; freshly grated parmesan cheese, for garnish

Servings: persons

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 lb button mushroom, stemmed
2 1/2 tablespoons olive oil, divided
kosher salt & freshly ground black pepper
1/2 pint grape tomatoes
2 Italian sausages, thinly sliced, casings removed
1/4 cup white wine
12 ounces whole grain penne, cooked according to package instructions
1/2 cup water, reserved from pasta
freshly grated parmesan cheese, for garnish

1
Preheat the oven to 400 degrees F.
2
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.
3
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.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 sweet onion, cut into wedges, 1 medium zucchini, sliced in 1/2 lengthwise, 1 red bell pepper, cheeks removed, 1/2 lb button mushroom, stemmed, and more.

Yes, Sausage And Roasted Vegetable Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage And Roasted Vegetable Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions