Roasted Vegetable and Sausage Pasta

, from Issue #24. September, 2015
Photography by Nick Tresidder.
    Roasted Vegetable and Sausage Pasta

    Serves: 4

    INGREDIENTS

    1x 400 gram tin crushed Italian tomatoes
    4 tablespoons olive oil
    3 cloves garlic, crushed
    2 teaspoons dried oregano
    2 zucchini, sliced 2 cm pieces
    250 grams button mushrooms, halved
    1 red onion, peeled and cut into thin wedges
    1 small eggplant, diced
    1 red capsicum, thinly sliced
    1⁄2 small cauliflower, cut into small florets
    sea salt and freshly ground pepper
    3 coarse textured sausages, about 500 grams

    To serve
    300 grams dried spaghetti
    2 tablespoons balsamic vinegar
    handful basil leaves
    freshly grated Parmesan cheese
    grilled ciabatta

    METHOD

    Preheat the oven to 200°C.

    Put the tomatoes, olive oil, garlic and oregano in a large bowl. Add all the remaining ingredients except the sausages and stir to combine well.

    Tip onto a large, lined baking tray and spread to an even layer. Season well.

    Roast for 30 minutes, turning once.

    Remove the skins from the sausages and break into large bite-sized pieces. Add to the vegetables and turn to combine. Cook for a further 30 minutes until the vegetables are tender and golden and the sausage is cooked.

    Pasta: Cook the pasta in plenty of boiling, well-salted water until al dente. Drain well and tip into a large serving bowl. Stir the balsamic vinegar and basil through the vegetables and tip the whole lot over the pasta. Top with freshly grated Parmesan. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #120
    Check out our
    latest issue:

    Issue #120

    As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!