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Spaghetti with Sausage and Roasted Vegetable Sauce

Spaghetti with Sausage and Roasted Vegetable Sauce

Tossing the spaghetti right into the roasting pan allows you to pull up all the yummy 'browned' bits and gives this pasta its robust flavour.
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14
Spaghetti with Sausage and Roasted Vegetable Sauce
Catelli Classic Spaghetti

Ingredients

  • 1 PKG(300G)CATELLI® Spaghetti
  • 1/2 cup (125 mL) packed parsley leaves
  • 1/4 cup (60 mL) sliced sun-dried tomatoes
  • 1/4 cup (60 mL) olive oil
  • 4 cloves garlic
  • 3/4 tsp (4 mL) each Italian seasoning, salt and pepper
  • 2 cups (500 mL) halved cherry tomatoes
  • 2 cups (500 mL) each cubed yellow pepper and butternut squash
  • 4 turkey sausages
  • 1 can (540 mL) cannellini beans, drained and rinsed

Cooking Steps

Step 1

Preheat oven to 425°F (220°C). Combine parsley, sun-dried tomatoes, oil, garlic, Italian seasoning, salt and pepper in a blender or food processor. Blend until smooth

Step 2

Combine tomatoes, yellow pepper and squash in a small roasting pan and toss with half the pesto mixture. Push to one side of pan; add sausages to the other side of pan.

Step 3

Roast for 40 minutes. Remove sausages to a board and slice thinly. Stir beans into vegetable mixture; roast for an additional 5 minutes.

Step 4

Meanwhile, cook spaghetti according to package directions.

Step 5

Add hot spaghetti, sliced sausages and remaining pesto mixture to roasting pan; toss to combine.