Roasted Rainbow Veggie Rigatoni with Italian Sausage
This Roasted Rainbow Veggie Rigatoni with Italian Sausage is the ultimate summer pasta—light, fresh, and loaded with colorful roasted vegetables
Servings: 8 servings
Equipment
- 1 large sheet pan
- 1 large saute pan
- 1 large pot
Ingredients
- 450 grams penne 1 cup reserved pasta water
- 1/3 cup olive oil + extra to drizzle on vegetables
- 400 grams Italian sausage approx 4 sausage links, roughly chopped
- 2 garlic cloves minced
- 1 red onion cut into bite sized pieces
- 3 cups mushrooms sliced about 1/4 inch thick
- 2½ cups asparagus cut into bite sized pieces
- 1 large eggplant cut into bite sized pieces
- 2 cups cherry tomatoes sliced in half
- 2½ cups zucchini cut into bite sized pieces
- 1½ cups feta crumbled
- 1 cup kalamata olives
- 1/3 cup parmesan cheese grated
- 1/2 cup fresh basil roughly chopped
- 1 tsp oregano
- 1 tsp red pepper flakes
Instructions
- Begin by slicing your eggplant into 1/2 inch slices or cubes then transfer onto a tray lined with paper towels, lightly sprinkle each slice with salt, and let them sit for about 30 minutes. This helps draw out excess moisture and improves the texture when cooked.
- Preheat your oven to 425 ℉.
- Wash and chop all of the vegetables into large, bite-sized pieces. There is no right or wrong way to cut them, so feel free to make them as rustic as you like.
- Add the red onion, mushrooms, cherry tomatoes, zucchini and minced garlic to a large sheet pan. Drizzle with about 2 tablespoons of olive oil, oregano, red pepper flakes, salt and pepper then toss until the vegetables are evenly coated.
- Roast uncovered for 30 minutes. After, 30 minutes, add the asparagus, give the vegetables a good toss, and continue roasting for an additional 15 minutes, or until the vegetables are tender and lightly caramelized while still holding their shape.
- While the vegetables are roasting, pat the eggplant dry.Heat a large (big enough to fit the cooked pasta and veggies) sauté pan over medium-high heat and add about a tablespoon of olive oil.Remove the sausage from its casings and break into bite-sized pieces. Add the sausage and eggplant to the pan along with a pinch of red pepper flakes. Cook, stirring occasionally, until the sausage is fully cooked and the eggplant is tender. Remove from the heat and set aside.
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water.Add the cooked pasta to the sausage and eggplant mixture.Stir in the roasted vegetables, ½ cup of the reserved pasta water, and the parmesan cheese.
- Add 1/3 cup of olive oil and toss until everything is well combined. If the pasta seems dry, add additional pasta water as needed to create a light sauce.Sammy's tip: if you want to turn the heat on, keep it on a low/simmer just until a sauce forms.
- Finish by gently folding in the feta cheese, fresh basil, and Kalamata olives.
- Garnish with more parmesan cheese and serve right away.
Nutrition
Calories: 629kcal | Carbohydrates: 55g | Protein: 24g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 66mg | Sodium: 1036mg | Potassium: 828mg | Fiber: 6g | Sugar: 8g | Vitamin A: 965IU | Vitamin C: 22mg | Calcium: 256mg | Iron: 3mg
