Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place the
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
and
Orange Bell Pepper (1)
into oven and cook until skin is papery and blackened, about 35 to 45 minutes.
Step 3
Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
Step 4
On a large baking sheet combine the
Zucchini (1)
,
Yellow Squash (1)
,
Red Onion (1)
,
Grape Tomatoes (455 g)
,
Garlic (3 cloves)
,
Dried Basil (1 g)
,
Dried Oregano (2 g)
,
Crushed Red Pepper Flakes (as needed)
,
Olive Oil (45 mL)
,
Kosher Salt (5 g)
and
Ground Black Pepper (1 g)
. Toss to combine.
Step 5
Add the
Italian Sausage Links (455 g)
and spread everything into an even layer on the baking sheet. Roast for 35 to 40 minutes.
Step 6
While vegetables are roasting, prepare the
Cavatappi Pasta (455 g)
and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
Step 7
When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl.
Step 8
Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl.
Step 9
Add the
Kalamata Olives (90 g)
,
Capers (15 g)
, and
Red Wine Vinegar (15 mL)
. Toss to combine.
Step 10
Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices.
Step 11
Sprinkle with
Fresh Basil (2 g)
and
Fresh Parsley (6 g)
.
