Sheet Pan Sausage and Peppers Pasta

A bowl of the sausage and peppers pasta with fresh basil.

4.63 from 8 votes

Sheet Pan Sausage and Peppers Pasta

A simple sheet-pan dinner tossed with fresh pasta and herbs. This meal is loaded with veg and either sweet or hot Italian sausage.

Course Main Course

Cuisine Italian

Keyword italian sausage, pasta, roasted vegetables

Dietary Restrictions Egg Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 505.7kcal

Author Lisa Lotts

Ingredients

3 cups grape tomatoes I used red and yellow
3 sweet bell peppers I used one of each: red, yellow and orange
1 medium zucchini sliced vertically, then crosswise into 1/2" pieces
1 medium yellow squash sliced vertically, then crosswise into 1/2" pieces
1 small red onion cut into 1" chunks
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon fennel seed optional, but good
1 teaspoon dried oregano
¼ teaspoon red pepper flakes optional - if you don't like spice
3 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon black pepper
1 pound italian sausages casings removed and cut into 1" chunks and rolled into balls (like meatballs)
1 pound corkscrew pasta cooked to al dente
½ cup kalamata olives seeded and halved or quartered
2 tablespoons capers rinsed and drained, optional
1 tablespoon red wine vinegar
2 tablespoons parsley freshly chopped, optional
2 tablespoons basil freshly chopped, optional

Instructions

Preheat oven to 425 degrees.
Place 3 sweet bell peppers on a sheet pan in the oven and cook until the skin is papery and blackened, about 30 minutes. Remove the peppers and transfer them to a bowl. Cover with plastic wrap; they will simultaneously steam and cool down.
On a large baking sheet combine 3 cups grape tomatoes, 1 medium zucchini, 1 medium yellow squash, 1 small red onion, 3 cloves garlic, 1 teaspoon dried basil, 1 teaspoon fennel seed (if using), 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (if using), 3 tablespoons olive oil, ¾ teaspoon kosher salt and ½ teaspoon black pepper.
Toss the vegetables until well coated with the oil, herbs and spices. Add 1 pound italian sausages and spread everything into an even layer on the baking sheet. Roast for 35 minutes. (Note the vegetable/sausage mixture can roast in the oven at the same time the peppers are cooking)
While vegetables are roasting, prepare 1 pound corkscrew pasta and cook until al dente. Transfer the cooked pasta to a colander and rinse with cool water to stop the cooking process and drain. Set aside.
When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Add them to the sausage and vegetables on the baking sheet.
Add the ½ cup kalamata olives, 2 tablespoons capers (if using) and 1 tablespoon red wine vinegar. Toss well to combine.
Transfer the pasta to a large serving bowl. Top with the sausage and peppers, along with any pan juices and seasonings. Sprinkle with 2 tablespoons basil and 2 tablespoons parsley (if using). Serve.

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