Roasted Vegetable and Smoked Sausage Pasta

An easy pasta recipe that used some of those early summer veggies we'd been drooling over in the store.


Roasted Vegetable and Smoked Sausage Pasta
1 lb smoked sausage, cut into 1 inch slices
1 lb penne
2 small zucchini, cut lengthwise and sliced 
1 cup grape tomatoes, sliced in half 
1 red bell pepper, chopped
1 orange bell pepper, chopped
6 cloves garlic, lightly crushed with the side of a knife
1/2 cup olive oil
1/3 cup dry white wine
3 tbsp butter
1 tbsp Kosher salt
2 tsp fresh ground pepper



Preheat your oven to 375º. Mix all of the vegetables, garlic, olive oil, salt and pepper well in a large mixing bowl. Spread the vegetable mixture evenly on a large sheet pan. Roast the vegetables on the middle oven rack for 15 minutes. Add the sausage to the top of the vegetables and roast another 20 minutes. Cook the pasta according to the package directions, reserving 1 1/2 cup of the cooking liquid. Turn the oven to broil, crack the oven door, and continue roasting the sausage and vegetables another five minutes. Remove the vegetables and sausage and set the pan aside. Remove the roasted garlic cloves from the roasting pan, smash to a paste with the side of a knife and add to the reserved pasta cooking liquid. Return the pasta to the pot it was cooked in over medium heat. Add the butter, wine, reserved cooking water, sausage and vegetables to the pasta. Stir the pasta gently and cook until the liquid is about 3/4 absorbed. Serve immediately.


Adapted from PATIO DADDIO BBQ


Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20