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AUTUMN ROASTED TOMATO AND SAUSAGE PASTA

Updated: November 10, 2011 5:58PM



MAKES 6 SERVINGS

1 pint cherry tomatoes, halved

4 garlic cloves

2 green bell peppers, cored and cut into thick strips

1 large red onion, roughly chopped

1 (8-ounce) package white
button mushrooms

1 (12-ounce) package cooked Italian chicken sausage, cut into 1-inch chunks

4 large carrots, peeled and cut into

1/2 -inch chunks

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and ground black pepper

1 pound spaghetti

Grated Parmesan cheese

1/4 cup toasted pine nuts

Heat oven to 300 degrees.

On rimmed baking sheet, combine tomatoes, garlic, peppers, red onions, mushrooms, sausage and carrots. Drizzle oil over vegetables, then sprinkle with oregano and basil. Use your hands to toss vegetables and sausage until coated, then spread in an even layer.

Place in oven and roast for 40 minutes. Walk away and do something fun for the first 20 minutes.

Bring large pot of salted water to a boil. Add spaghetti and cook according to package directions. Drain, then divide between serving plates.

Spoon roasted vegetable and sausage mixture, including any juices that have collected in pan, over pasta. Top with Parmesan and pine nuts.

Nutrition facts per serving: 521 calories, 16 g fat, 3 g saturated fat, 50 mg cholesterol, 70 g carbohydrates, 9 g sugars, 26 g protein, 611 mg sodium, 6 g fiber



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