This Italian roasted vegetable and sausage pasta is brimming with garden fresh vegetables, savory Italian sausage, garlic, briny bits and fragrant herbs for a savory, satisfying meal you’ll make again and again.
Total Time
1hr 30min
5.0
5 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
3
cups
Grape Tomatoes
•
1
Red Bell Pepper
•
1
Yellow Bell Pepper
•
1
Orange Bell Pepper
•
1
Medium
Zucchini
•
1
Medium
Yellow Squash
•
1
Small
Red Onion
, cut
•
3
cloves
Garlic
, minced
•
1
tsp
Dried Basil
•
1
tsp
Dried Oregano
•
as needed
Crushed Red Pepper Flakes
•
3
Tbsp
Olive Oil
•
1
tsp
Kosher Salt
•
as needed
Ground Black Pepper
•
1
lb
Italian Sausage Links
•
1
lb
Cavatappi Pasta
•
1/2
cup
Kalamata Olives
, halved, deseeded
•
2
Tbsp
Capers
, rinsed, drained
•
1
Tbsp
Red Wine Vinegar
•
2
Tbsp
Fresh Parsley
, chopped
•
2
Tbsp
Fresh Basil
, chopped
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
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.
3.
Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
4.
On a large baking sheet combine the Zucchini (1), Yellow Squash (1), Red Onion (1), Grape Tomatoes (3 cups), Garlic (3 cloves), Dried Basil (1 tsp), Dried Oregano (1 tsp), Crushed Red Pepper Flakes (as needed), Olive Oil (3 Tbsp), Kosher Salt (1 tsp) and Ground Black Pepper (as needed). Toss to combine.
5.
Add the Italian Sausage Links (1 lb) and spread everything into an even layer on the baking sheet. Roast for 35 to 40 minutes.
6.
While vegetables are roasting, prepare the Cavatappi Pasta (1 lb) and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
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.
8.
Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl.
9.
Add the Kalamata Olives (1/2 cup), Capers (2 Tbsp), and Red Wine Vinegar (1 Tbsp). Toss to combine.
10.
Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices.
11.
Sprinkle with Fresh Basil (2 Tbsp) and Fresh Parsley (2 Tbsp).
12.
Serve and enjoy!
Nutrition Per Serving
CALORIES
392
FAT
23.8 g
PROTEIN
22.3 g
CARBS
22.7 g
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