Sausage and Veggie Penne Pasta

by Ellie Weightman - Adapted from Melissa D’Arabian’s Recipe

12 oz penne, cooked according to package directions, reserving ½ cup pasta water
4 Sweet Italian Sausage, thinly sliced
1 sweet onion, cut into wedges
1 med zucchini, sliced in half and then lengthwise (don’t peel)
½ green pepper, remove center and slice into strips
1 red bell pepper, removing center and slicing in thin strips
½ pound button mushrooms, stemmed and roughly sliced
1 cup broccoli florets
2 cloves garlic, pressed
½ pint of cherry tomatoes, washed 
2 ½ tblsp olive oil
1/4 cup white wine - Pinot Grigio good
kosher salt to taste
ground black pepper to taste
Freshly grated parmesan cheese

Directions:

Preheat oven to 400̊

Cook penne according to directions.

In a bowl, toss all the vegetables except the tomatoes with 1 ½ tblsp of olive oil.  Season with salt and pepper to taste.  Arrange on a baking sheet and roast, until carmelized about 30 minutes turning vegetables halfway through the cooking time.  In a small bowl, add the tomatoes and the remaining 1 tblsp of olive oil and toss to coat.  Season with salt and pepper, to taste and add to the baking sheet at the halfway point of cooking to carmelize.

Meanwhile, in a large saute pan over medium heat, add the sausage and saute until cooked through.  Turn up the heat and deglaze with white wine.  Once the vegetables are cooked, cool slightly, then coarsely chop.  Add the vegetables and any pan juices to the sausage in the skillet.  Toss in the cooked penne, adding reserved pasta water, if needed to moisten.  Season with salt and pepper to taste, serve in bowls topped with parmesan.