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    Home » Recipes » Grilling » Rustic Grilled Vegetable & Sausage Pasta

    LAST UPDATED: August 12, 2018 • FIRST PUBLISHED: July 16, 2016 By Toni Dash 33 Comments

    Rustic Grilled Vegetable & Sausage Pasta

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Grilled Vegetable and Sausage Pasta collage

    The signature flavors of summer grilled vegetables and Sweet Italian Sausage combine for a simple, full-flavored pasta dish everyone will love! Whether making Rustic Grilled Vegetable and Sausage Pasta with newly grilled or leftover grilled vegetables, it’s an easy summer recipe you’ll want to make regularly!

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    Grilled Vegetable and Sausage Pasta on a white plate

    Can you keep a secret? I’d love to tell you I developed this recipe from a completely clean slate with full cognizance of my plan. I’d be fibbing. I do find sometimes the best recipes are created out of unconscious serendipity and such is the case for this delicious Grilled Vegetable & Sausage Pasta recipe.

    When I first created this we had a friend visit us for the July 4th weekend. It was an action packed visit embedding into the Boulder lifestyle including off beat tours, restaurant visits for meals out, shopping, movie-going, walks and of course cooking and grilling at home.

    close up of Grilled Vegetable and Sausage Pasta

    For one of our meals my husband grilled marinated chicken breasts and vegetables despite being still full from the Spicy Green Papaya Salad I’d made for lunch (as well as some freshly made Sesame Balls we’d picked up at my favorite local Asian grocery store). We nibbled away at dinner and the rest was relegated to leftovers.

    When I was next making dinner, the grilled vegetables begged to be incorporated into a dish. I love grilled vegetables, especially onions. I love the caramelization and smoky flavors that wrap around the fresh seasonal flavors. It had been a very busy, hot day with a lot of pool time that had turned chilly, and rainy.

    Pasta sounded good to all, which is when I decided to incorporate the vegetables into the sauce base. A simple whirl in the food processor and they were married with Marinara and other seasonings to become a full-flavored sauce.

    close up of Grilled Vegetable and Sausage Pasta with thyme

    At the time, part of the method to my madness was to creep below the kid radar with my recipe. My kids did eat vegetables but somehow I was unsure on how they’d take to pulverized grilled vegetables in the sauce. They were none the wiser and heartily ate multiple portions.

    Now I will gladly grill vegetables purposely to make this sauce. The grilling adds a depth of flavor regular vegetables lack making this a summery dish and simple to make as well (my favorite kind!).

    Recipe

    Grilled Vegetable and Sausage Pasta on a white plate

    Grilled Vegetable & Sausage Pasta

    The addition of smoky, grilled vegetables creates a more layered flavoring of the pasta sauce without demanding much extra work. It's a simple dish that will satisfy all!
    5 from 3 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 hearty servings
    Calories: 350kcal
    Author: Toni Dash
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    Ingredients

    • 4 teaspoons (plus extra for brushing vegetables) Olive Oil
    • 1 medium White Onion , sliced in ½ inch slices
    • 1 medium Red Onion , sliced in ½ inch slices
    • 1 medium Zucchini (approximately 8 inches long, 2 inches diameter), sliced in ½ inch slices
    • 1 pound loose Sweet Italian Sausage
    • 32 ounces Marinara Sauce
    • ¼ cup Red Wine
    • 1 package Pasta (Elbow, Penne or Fusilli); gluten-free or regular*

    Instructions

    • Heat grill to 350 degrees. When hot brush grill clean. Brush both sides of vegetables with olive oil. Grill until each side had grill marks and the vegetables are cooked (about 5-7 minutes). Remove and allow to cool to room temperature.
    • Bring water for pasta to a boil and cook pasta per package instructions. Proceed with the sauce recipe; draining and rinsing (if package calls for) pasta when finished cooking. Toss with 2 teaspoons-1 tablespoon olive oil.
    • Place grilled vegetables in a food processor and pulse into a thick, rustic puree.
    • In a large frying pan over medium-high heat, add 2 teaspoons olive oil. Once heated add the crumbled sausage and cook until browned. Add pureed vegetables and red wine. Stir frequently until the red wine has evaporated and been absorbed.
    • Add the marinara sauce; still to combine. Lower heat to low and allow to simmer for 20 minutes. When done, mix into pasta or serve on top of the pasta as preferred.

    Notes

    *I used Tinkyada gluten-free Elbow pasta as shown here.

    Nutrition

    Calories: 350kcal | Carbohydrates: 13g | Protein: 13g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1349mg | Potassium: 843mg | Fiber: 3g | Sugar: 8g | Vitamin A: 720IU | Vitamin C: 20.6mg | Calcium: 47mg | Iron: 2.7mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

     

     

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Carmela says

      April 20, 2020 at 6:53 pm

      5 stars
      Good soul food! We both liked it a lot.

      Reply
    2. Toni says

      July 21, 2016 at 6:11 pm

      Oh my goodness this looks delish. I am going to have to make this one night with my homemade pasta sauce.

      Reply
    3. Robin Rue says

      July 20, 2016 at 8:17 am

      I am a huge pasta fan. I am always looking for new flavors and ways to shake it up and this looks amazing.

      Reply
    4. Rosey says

      July 20, 2016 at 2:22 am

      5 stars
      Outside of a select few, my son really doesn’t like to eat veggies. This would help solve that problem.

      Reply
      • Toni Dash says

        July 20, 2016 at 8:26 am

        It’s pretty perfect for that. And since the vegetables are grilled the sauce doesn’t taste vegetable-y! No clues!

        Reply
    5. Nicole Escat says

      July 19, 2016 at 9:42 pm

      I love this recipe! Makes me want to cook it today, my son will surely love this one.

      Reply
    6. Mary Edwards says

      July 19, 2016 at 5:31 pm

      5 stars
      This looks delicious. And I love how easy it is to throw together. I need quick and easy

      Reply
    7. Kita Bryant says

      July 19, 2016 at 3:15 pm

      This looks amazing! I love that you used two different onions. People don’t realize the flavor is different!

      Reply
    8. Seattle Travel Blogger says

      July 19, 2016 at 10:07 am

      This plate looks delicious! I really like a good pasta recipe.

      Reply
    9. Monica says

      July 19, 2016 at 6:39 am

      This sounds amazing! And inspiring to be a bit more adventurous with grilled veggies.

      Reply
    10. Katherine G says

      July 19, 2016 at 5:40 am

      This dish looks so delicious! I would love to give it a try. You did a great job!

      Reply
      • Toni Dash says

        July 19, 2016 at 6:14 am

        So glad you love it Katherine!

        Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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