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!
Course Main Course
Keyword grilled vegetable pasta, vegetable sausage pasta
Prep Time 10minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6hearty servings
Author Toni Dash
4teaspoons(plus extra for brushing vegetables) Olive Oil
1medium White Onion, sliced in ½ inch slices
1medium Red Onion, sliced in ½ inch slices
1medium Zucchini(approximately 8 inches long, 2 inches diameter), sliced in ½ inch slices
1poundloose Sweet Italian Sausage
1package Pasta(Elbow, Penne or Fusilli); gluten-free or regular*
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.
*I used Tinkyada gluten-free Elbow pasta as shown here.