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Sausage and Roasted Vegetable Penne

The sausage and roasted vegetable penne recipe gathers all the artistry and the finest culinary traditions of the Italian cuisine. Enriched with both vegetables and meat, this recipe reflects the spirit of a country which is more than proud of its culinary past and traditions.



Italy seems to have conquered the world not only by its tremendous culture, but with gastronomic genius also. The Italian cuisine might just be “the” cuisine, since it has it all. Starting with the traditional espresso, and continuing with the exquisite wines, pasta, pizza, antipasti, cheese, breads and the seafood, Italy never ceases to amaze when it comes to cooking.

It is known that Italy is usually associated with pasta, and there are over 650 different kinds of pasta to be proud of. Usually cooked by boiling (just like the penne are to be boiled in this recipe), Italian pasta can be generically categorized after the shape and the variety of ingredients that can fill up the pasta.

The most familiar terms when it comes to Italian pasta are spaghetti, fusilli, lasagna, macaroni, penne or gnocchi.

If you’re looking for the one recipe easy to cook, and still delicious for your guests or family, the sausage and roasted vegetable penne might just be the one. Its various ingredients assure a good quality, plenty of healthy vitamins and a great taste, and it only takes half an hour to make it.


Ingredients for 4 servings:

  • 1 sweet onion

  • 1 medium zucchini

  • 1 red bell pepper

  • ½ pound of button mushrooms

  • 2 ½ tablespoons of olive oil, divided

  • Kosher salt and freshly ground black pepper

  • ½ pint grape tomatoes

  • 2 sweet or hot Italian sausages

  • ¼ cup of white wine

  • 12 ounces of whole-grain penne

  • ½ cup pasta water reserved

  • Fresh Parmesan, grated (to be used as garnish)



  • Before you start, the onion should be cut into wedges, the zucchini sliced in half, lengthwise, the mushrooms stemmed, the grape tomatoes washed and dried and the sausages – sliced and their casings removed. The sausage and roasted vegetable penne includes two distinctive phases, the tossing of the vegetables and then the meat.


    First of all, your oven should be preheated at 400F degrees. All the vegetables, except for the tomatoes and 1 ½ of the tablespoons oil, should be put into a bowl, with a baking sheet under, and left in the oven until they roast. Of course, meanwhile, you can add some salt and pepper.

    The vegetables should stay for 30 minutes in the oven, enough time for you to prepare the tomatoes. Pick another bowl and mix the tomatoes with the rest of the oil, as a coat for the rest of the vegetables. Add this mixture on the top of the bowl containing the vegetables at the halfway of cooking, so it has the necessary time to caramelize.
    The sausage is to be sauté until cooked in a skillet, using also some white wine. After the vegetables are ready in the oven, cool them, and afterward chop them coarsely, and then mix them with the sausages.

    The rest is easy, you just have to toss in the penne and season it all with some extra salt and pepper, if necessary. Top your plate with some parmesan, it will go great.



    Tags: sausage penne, pasta recipe, italian pasta, penne recipes, olive oil, parmesan, parmesan cheese, sausage recipe, vegetable recipes, sausage roasted vegetable penne


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