Sausage and Roasted Vegetable Penne

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 566.9
  • Total Fat: 17.6 g
  • Cholesterol: 34.9 mg
  • Sodium: 455.2 mg
  • Total Carbs: 74.2 g
  • Dietary Fiber: 9.7 g
  • Protein: 27.4 g

View full nutritional breakdown of Sausage and Roasted Vegetable Penne calories by ingredient
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Number of Servings: 4


    1 Sweet onion, cut into wedges
    1 Medium zucchini, slice in 1/2 lenghthwise
    1 red bell pepper, cheeks removed
    1/2 pound button mushrooms, stemmed,
    2 1/2 Tbs olive oil, divided
    Kosher salt and pepper to taste
    1/2 pint grape tomatoes
    2 sweet or hot Italian turkey sausages, thinly sliced, casings removed
    1/4 cup white wine
    12 oz whole grain penne, 1/2 cup of pasta water saved
    Freshly grated parmesan, for garnish


Preheat oven to 400 degrees F.

In a bowl toss the vegetables, except the tomatoes, with 1 1/2 Tbs oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until carmelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil to toss and coat. Season with salt and pepper, to taste and add to the baking sheet, at the halfway point of cooking, to caramelize.

Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with the white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the suasage in the skillet. Toss in the cooked penne, adding reserved pasta water. If needed to moisten. Season wtih salt and pepper to taste, and serve in bowls topped with parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSOPHIE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    MOST excellent!!! Made this today for our family (actually got this from Food Networks' site and was happy to find this here!!!) and we ALL loved it!! I'll DEFINITELY be making this again!!!

    Oh, and I used chicken stock in place of the white wine.
    - 2/11/10

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