Author Notes
Roast the veg and sausage in the oven while the pasta cooks. —garlic and zest
Ingredients
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3 cups
grape tomatoes (I used red and yellow)
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1
red bell pepper
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1
yellow bell pepper, cut to 1/2" dice
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1
orange bell pepper
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1
medium zucchini, sliced vertically, then crosswise into 1/2" pieces
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1
medium yellow squash, sliced vertically, then crosswise into 1/2" pieces
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1
small red onion, cut into 1" chunks
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3
cloves garlic, minced
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1 teaspoon
dried basil
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1 teaspoon
fennel seed
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1 teaspoon
dried oregano
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1/4 teaspoon
red pepper flakes
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3 tablespoons
olive oil
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3/4 teaspoon
kosher salt
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1/2 teaspoon
black pepper
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1 pound
italian sausages, casings removed and cut into 1" chunks
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1 pound
corkscrew pasta, cooked to al dente
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1/2 cup
kalamata olives, seeded and halved or quartered
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2 tablespoons
capers, rinsed and drained
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1 tablespoon
red wine vinegar
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2 tablespoons
freshly chopped parsley
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2 tablespoons
freshly chopped basil
Directions
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Preheat oven to 425 degrees.
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Place bell peppers into oven and cook until skin is papery and blackened, about 35-45 minutes. Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
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On a large baking sheet combine the zucchini, squash, onion, garlic, basil, fennel, oregano, red pepper flakes, olive oil, kosher salt and black pepper. Toss the vegetables until well coated with the oil, herbs and spices. Add the sausage and spread everything into an even layer on the baking sheet. Roast for 35-40 minutes. (Note the vegetable/sausage mixture can roast in the oven at the same time the peppers are cooking)
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While vegetables are roasting, prepare the pasta and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
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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. Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl. Add the olives, capers and red wine vinegar. Toss to combine.
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Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices. Sprinkle with fresh basil and parsley. Serve.
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