Monday, January 3, 2011
Sausage and Roasted Vegetable Penne - Again
Ok - so this is a re-post because I remembered to take pictures the last time I made this dish. It really is quite good, and I want to encourage everyone to try it. My original post was here.
This is a recipe by Melissa d'Arabian on Food Network. The original recipe is here.
I made a few changes, which I will indicate below:
1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed (nope - did not include these - mushrooms are fungus. Nothankyouverymuch.)
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed (I happened to have chicken with asiago cheese sausage on hand and it worked great.)
1/4 cup white wine (not sure how much I actually put into the pot, because I drank what wasn't used.)
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved (Bailey wanted pasta shells, so that's what we used.)
Freshly grated Parmesan, for garnish
Preheat the oven to 400 degrees F. (I roast my veggies at 425 degrees)
In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize. (I always do this on parchment paper, mostly because my cooking sheet is nasty looking, and because it makes for easy cleanup.)
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
Here's my cut-up chicken sausage. I removed the casings, because they gross me out.
Here's my veggies after they have cooked for a bit and I just added the tomatoes. They were going back into the oven after this shot.
Yummy browned sausage.
And sausage with wine. Yum!