This comforting pasta dish combines the smoky sweetness of roasted bell peppers and onions with savory mild Italian sausage. The vegetables are roasted until tender and caramelized, then tossed with a tangy dressing made from balsamic vinegar, Dijon mustard, and oregano. The addition of roasted garlic pulp adds a deep, aromatic richness without the bite of raw cloves. It&# 226;ÂÂs a perfect weeknight dinner that feels rustic and satisfying, offering a balance of textures from the al dente penne and the tender vegetables. Great for family meals or casual gatherings, this recipe brings warm, home-style flavors to your table with minimal effort.
Pasta With Roasted Peppers & Sausage
Description
This comforting pasta dish combines the smoky sweetness of roasted bell peppers and onions with savory mild Italian sausage. The vegetables are roasted until tender and caramelized, then tossed with a tangy dressing made from balsamic vinegar, Dijon mustard, and oregano. The addition of roasted garlic pulp adds a deep, aromatic richness without the bite of raw cloves. It&# 226;ÂÂs a perfect weeknight dinner that feels rustic and satisfying, offering a balance of textures from the al dente penne and the tender vegetables. Great for family meals or casual gatherings, this recipe brings warm, home-style flavors to your table with minimal effort.Ingredients
Directions
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Preheat the oven to 425ðF (220ðC).
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In a large roasting pan (approximately 12x17 inches), place the sausage links, whole garlic head, sliced onion, and sliced bell peppers. Pierce the sausage links several times with a fork.
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Roast in the preheated oven until the vegetables are limp and the edges are dark brown, and the sausage is cooked through, approximately 1 hour. Stir occasionally to ensure even browning.
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Remove the pan from the oven. Transfer the roasted sausage to a cutting board and thinly slice it. Keep warm.
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Cut the roasted garlic head in half crosswise. Squeeze the soft garlic pulp out of the skins into a large mixing bowl.
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To the bowl with the garlic pulp, add the balsamic vinegar, Dijon mustard, and dried oregano. Stir well to combine into a smooth dressing.
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While the vegetables roast, bring 3 quarts of water to a boil in a large pot over high heat.
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Add the pasta to the boiling water. Cook, uncovered, until just tender to the bite (al dente), approximately 8-10 minutes.
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Drain the pasta well and pour it into the bowl containing the garlic dressing.
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Add the sliced sausage and the roasted vegetables (peppers and onions) to the bowl with the pasta.
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Toss everything together well until the pasta is evenly coated with the dressing and combined with the sausage and vegetables.
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Serve hot or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 399.8kcal
- % Daily Value *
- Total Fat 21.9g34%
- Saturated Fat 7.2g36%
- Cholesterol 53.3mg18%
- Sodium 802.9mg34%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 2.2g9%
- Sugars 4.1g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, allow the roasted garlic to cool slightly before squeezing so it doesn't burn your fingers.
You can substitute red wine vinegar for balsamic vinegar if preferred, though balsamic adds a subtle sweetness that complements the sausage.
This dish tastes great served hot, but it also makes an excellent pasta salad when served at room temperature.
If you prefer a spicier dish, use Hot Italian sausage instead of Mild.
