Roasted Vegetable and Sausage Pasta

, from Issue #24, page 70. 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. 

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