This sweet Italian sausage pasta recipe is one of the best quick dinner ideas. Use Italian sausage and veggies for this easy roasted vegetable pasta dish
When my son was in college he worked as a Fireman for the University and this roasted vegetable pasta was a favorite of his fellow firefighters. This sweet Italian sausage pasta recipe is easy, healthy and totally satisfying.
I always loved the idea that the Firemen took turns preparing dinner and they would eat together. My son is still able to prepare this even in his sleep. And this has been one of our favorite quick dinner ideas at our house for some time. And I was glad to share Italian sausage and veggies pasta dish with my son and glad his fellow firefighters enjoyed it.
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How to Make Sweet Italian sausage pasta with roasted vegetables:
Scroll down to see printable recipe
Ingredients needed for this Roasted vegetable pasta
- 1 purple onion, cut into halves then fourths
- 1 yellow squash, halved lengthwise
- 1 zucchini, halved lengthwise
- 1 red bell pepper, cut in half
- 10 stalks of Asparagus
- Olive oil
- Kosher salt
- freshly ground black pepper
- 1/2 pint grape tomatoes
- 1 package of sweet Italian sausage
- 1/4 cup white wine
- 12 ounces whole-grain penne, cooked according to package instructions
- Freshly grated Parmesan
Preheat your oven to 400 degrees F. In a Ziplock Baggie toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons olive oil, salt, and pepper. Arrange the veggies on a baking sheet and roast, until caramelized, for 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 and add to the baking sheet, at the halfway point of cooking. Meanwhile, remove sausage meat from the casings and saute the sausage in a large skillet or wok over medium heat until cooked through. Turn up the heat and deglaze the skillet or wok with white wine. optional.
Once the vegetables are cooked, cool slightly, then coarsely chop all the veggies except the tomatoes. Add the vegetables and any pan juices to the sausage in the skillet or wok. Toss in the cooked penne, season with salt and pepper to taste. Add 1/2 cup of the parmesan cheese. Toss gently to combine and serve topped with additional parmesan cheese.
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Roasted Veggies and Sausage Pasta
This sweet Italian sausage pasta recipe is one of the best quick dinner ideas. Use Italian sausage and veggies for this easy roasted vegetable pasta dish
Servings: 4
Calories: 299kcal
Equipment
- wok
Ingredients
- 1 purple onion cut into halves then fourths
- 1 yellow squash halved lengthwise
- 1 zucchini halved lengthwise
- 1 red bell pepper cut in half
- 10 stalks Asparagus
- Olive oil
- Kosher salt
- freshly ground black pepper
- 1/2 pint grape tomatoes
- 1 package sweet Italian sausage (5 links)
- 1/4 cup white wine
- 12 ounces whole-grain penne
- Freshly grated Parmesan
Instructions
- Preheat the oven to 400 degrees F
- In a Ziplock Baggie toss all the vegetables, except the tomatoes and season with 1 1/2 tablespoons olive oil, salt, and pepper, to taste.
- Arrange the veggies 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 and add to the baking sheet, at the halfway point of cooking.
- Cook pasta according to package directions
- Meanwhile, remove sausage meat from the casings and saute the sausage in a large skillet or wok over medium heat until cooked through
- Turn up the heat and deglaze the skillet or wok with white wine
- Once the vegetables are cooked, cool slightly, then coarsely chop all the veggies except the tomatoes.
- Add the vegetables and any pan juices to the sausage in the skillet or wok. Toss in the cooked penne, season with salt and pepper to taste.
- Add 1/2 cup of the parmesan cheese. Toss gently to combine and serve topped with additional parmesan cheese
Nutrition
Calories: 299kcal | Carbohydrates: 38g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 217mg | Potassium: 699mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1923IU | Vitamin C: 68mg | Calcium: 48mg | Iron: 3mg
Nancy Bandzuch
Tuesday 26th of February 2013
Thanks for sharing this oldie but a goodie! I am so excited to be featuring it this week! Come check it out, grab a button and share some of your other older gems!Nancy
Chloe West
Wednesday 2nd of January 2013
Looks incredible! Thanks so much for linking up to the Craft Yourself Crazy link party! Definitely pinning this recipe!
Chloe
Sarah E.
Wednesday 2nd of January 2013
I absolutely love zucchini, squash, and asparagus. This looks like such a great dish :)thank you for sharing on Tasty Thursday and happy New Year!
Connie
Thursday 27th of December 2012
That looks really good! Thanks for linking up with me :)
Karri Reiser
Tuesday 25th of December 2012
Thanks Evelyn for sharing at my Our Favorite Things Party. This looks yummy. Have a Merry Christmas.