Use whatever vegetables you have for this quick pasta. | Matthew Mead~AP
Updated: November 10, 2011 5:28PM
Fall inspires me to get back into the kitchen. Now if only it somehow also created lots of extra time for me to do that.
The best I can manage are compromise dishes — meals that are home cooked from scratch but require little hands-on time. Because on beautiful fall afternoons the kitchen may call to me, but so does my son. And he wants me jumping in piles of leaves, not standing at the stove.
This ridiculously easy pasta topped with roasted tomatoes, green peppers, garlic and sausage is a great example. Dump everything on a rimmed baking sheet, toss it in the oven, then go outside and play in the leaves. A little while later, boil up some pasta, spoon the “sauce” over it, top with grated Parmesan and you’re done.
To make this dish even more weeknight friendly, it’s extremely versatile. Use whatever tomatoes you have handy. Ditto for the peppers and pasta variety. And don’t hesitate to add any other vegetables you have. To save even more time, buy the pre-chopped veggies in the grocer’s produce section.