Wednesday, March 31, 2010
Sausage and Roasted Vegetable Penne
1 medium zucchini, cut in big wedges
1 red bell pepper, cut in big wedges
1 pint button mushrooms, stemmed
2 1/2 tablespoons of olive oil, divided
Salt and pepper
1/2 pint grape tomatoes, washed and dried
2 cloves garlic, smashed
1 lb hot turkey sausage links
1/4 cup white wine
1 lb whole wheat penne, cooked according to package; 1/2 cup pasta water reserved
Freshly grated Parmesan
Preheat the oven to 400 degrees.
In a bowl, toss the onion, zucchini, pepper and mushrooms 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 cooking time. In a small bowl add the tomatoes, garlic and remaining olive oil. Toss to coat and season with salt and pepper. Add to the baking sheet at the halfway point of cooking, about 15 minutes.
Meanwhile, in a large skillet over medium heat, spray the pan with cooking spray and add the turkey sausage links. Cover and cook for 15 minutes, turning occasionally. Once cooked, slice the links and return to the pan. Increase the heat to high and deglaze the pan with the wine. When the vegetables have cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juice to the sausage in the skillet. Toss in the cooked penne, adding the reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste and serve in bowls topped with Parmesan.
Amy's rating: 10/10 - LOVED! Can't wait to make again.
Chad's rating: 10/10
Recipe adapted from the food network - Melissa d'Arabian.