Tuesday, September 28, 2010

Roasted Vegetable and Italian Sausage Pasta Sauce

This sauce can be made in stages and assembled quickly later. I roasted the veggies the day before I made the sauce and then threw everything together into a pot later to simmer. This turned out really good, super flavorful and rich - I really liked the taste the roasting gave the veggies. 

I also posted a picture of what the vegetables looked like post roasting because until I started roasting veggies I had no idea how they should look and truthfully they look kind of strange, so yes this really is how they should look slightly shriveled and a little soft. 
Veggies after roasting

I think this meal would be yummy served with a nice red wine like a Pinot Noir. (I also recommend drinking said wine while putting this together ^_^). 

Roasted Vegetable and Italian Sausage Pasta Sauce
1 Bell Pepper
1 Onion
2 Tomatoes
2 Zucchini
16 oz. Italian Sausage
1 24 oz. Jar Tomato and Basil Pasta Sauce (I usually use Classico or Barilla brand)
1 15 oz. can Diced Tomatoes (The fire roasted ones by dole are good in this)
2 teas. Basil
1 ½ teas. Tarragon
1 teas. Oregano
3 Generous Squirts Sriracha Chili Sauce (also known as "rooster" sauce)
Olive Oil
Black Pepper
Whole Wheat Penne Pasta cooked according to package directions
Cut bell pepper, onion, tomatoes, and zucchini into large pieces to roast. Toss with olive oil, pepper, and salt and layer on a baking sheet. Roast at 430° for 20 minutes then check to see if the vegetables are starting to brown, roast for about another 10 minutes until vegetables start to brown/blacken and remove from oven. Let cool, dice up and set aside. Brown sausage in frying pan and put into a pot with the roasted vegetables, diced tomatoes, pasta sauce, and spices and cook on low for about an hour or until flavors have melded. Serve over pasta.

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