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Sausage and roasted vegetable penne

Sausage and roasted vegetable penne

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
1 sweet onion, cut into wedges
1 medium courgette, halved lengthwise
1 red pepper, seeds removed
250g button mushrooms, stemmed
2 1/2 tbsps olive oil, divided
Salt and freshly ground black pepper
250g grape tomatoes, washed, dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
60ml white wine
345g wholemeal penne, cooked according to package instructions, 125ml pasta water reserved
1) Preheat the oven to 200C/Gas 6.

2) In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons of oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelised, 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 caramelise.

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.

Serve pasta in bowls and top with Parmesan.

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