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Roasted Tomatoes and Sausage


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  • 500 ml (1 pint) cherry tomatoes, halved
  • 4 cloves garlic
  • 2 green bell peppers, cored, cut into thick strips
  • 1 large red onion, roughly chopped
  • 250 ml (8 oz) package white button mushrooms
  • 375 ml (12 oz) package cooked Italian chicken sausage, cut into 1 inch chunks
  • 4 large carrots, peeled and cut into 1/2 inch chunks
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 5 ml dried basil
  • salt and black pepper
  • 450 g (1 lb) spaghetti
  • grated parmesan cheese
  • 60 ml toasted pine nuts.



Step 1

Heat the oven to 350 degrees

On a rimmed baking sheet, combine the tomatoes, garlic, peppers, red onions, muchrooms, sausage and carrots. Drizzle the oil over the vegetables, then sprinkle with the oregano and basil. Use your hands to toss the vegetables and sausage until coated, then spread in an even layer.

Place in the oven and roast for 40 minutes. Walk away and so something fun for the first 20 minutes.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, then divide between serving plates. Spoon the roasted vegetable and sausage mixture, including any juices that have collected in the pan, over the pasta. Top with Parmesan and pine nuts

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