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Wednesday, January 4, 2012

Sausage and Roasted Vegetable Penne


  • Since it has been quite a while since I have shared a recipe, I'm going to share several with you today.  Alas, there will be no pictures because I have difficulty dealing with my husband's computer.  Yes, for Christmas I received the gift of a dead computer charger.  Until we replace it, I'm stuck using my husband's computer.  But that's no excuse for me not to share recipes!  

  • So here's the first, a delicious Sausage and Roasted Vegetable Penne recipe.  I made this last night for hubby and we both just loved it.  And so simple!  I've adapted it from Melissa D'Arabian's recipe found here.  And it's part of the Ten Dollar Dinner series, so this recipe is designed to feed four for $10 or less, definitely a plus in this economy!  
Sausage and Roasted Vegetable Penne

  • 1 sweet onion, cut into wedges
  • 1 medium zucchini, chopped
  • red bell pepper, chopped
  • 1/2 pound button mushrooms, stemmed and quartered
  • 2 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 pint grape tomatoes, washed and dried 
  • 2 sweet or hot Italian sausages, thinly sliced or casings removed
  • 1/4 cup white wine
  • 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
  • Freshly grated Parmesan, for garnish

Directions

Preheat the oven to 400 degrees F.
In a bowl, toss all the vegetables, except the tomatoes, 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 the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

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