Roasted Veggies & Garlic For Pasta (rustic sauce).

You can cook Roasted Veggies & Garlic For Pasta (rustic sauce) using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Veggies & Garlic For Pasta (rustic sauce)

  1. Prepare 1 of 16oz Rigitoni Pasta.
  2. You need 1 lb of Sweet Italian Sausage.
  3. It’s 1 of Roasted Head of Garlic.
  4. You need 8 of Fresh Basil Leaves – minced.
  5. Prepare 5 cup of Diced Tomatoes with Basil, Garlic and Oregano.
  6. It’s 3 each of Fresh Tomatoes – peeled, seeded and chopped.
  7. You need 8 oz of Sliced Fresh Mushrooms.
  8. Prepare 2 of Stalks Celery – chopped.
  9. Prepare 1 of Onion – chopped.
  10. You need 1 of Summer Squash – chopped (like zucchini, crook neck & patty pan).
  11. You need 1/2 each of Green, Red, Yellow & Orange Bell Peppers – chopped.
  12. It’s 1 tsp of Sugar (combats tomato acidity).
  13. Prepare 1 of Fresh Grated Parmasean Cheese.
  14. Prepare 1 tsp of Each Salt & Pepper.
  15. Prepare 1/3 cup of EVOO (extra virgin olive oil).

Roasted Veggies & Garlic For Pasta (rustic sauce) instructions

  1. Preheat oven to 450°F. Combine fresh tomatoes, mushrooms, celery, squash & onion in a large bowl. Add EVOO and toss to coat. Spread evenly over 2 cookie sheets. Sprinkle with the salt & pepper. Roast for 20 – 30 minites until done. Set aside..
  2. While veggies are roasting, remove casings from sausage and brown in a pot, breaking up pieces into bite size chunks..
  3. Add roasted garlic, basil, sugar & the canned tomatoes..
  4. Mix in roasted veggies and simmer for 1 hour..
  5. Prepare pasta according to package directions. Top pasta with veggie mixture and a sprinkling of cheese..

By Debra McCollins

This is my way of life. Cooking Forever!!!

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