Roasted Veggie and Spicy Sausage Spaghetti (55 Minutes)

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Savor the rich, hearty flavors of this roasted veggie and spicy sausage spaghetti, a dish that perfectly combines the smokiness of roasted eggplant and red peppers with the zesty kick of spicy sausage.

Topped with freshly grated Parmesan cheese and garnished with basil, this pasta dish is a delightful medley of textures and flavors, ideal for a comforting dinner. What’s more, it’s a breeze to whip up making it a family favorite through and through!

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 large eggplant, cut into cubes
  • 2 red bell peppers, sliced
  • Olive oil for drizzling
  • Salt and pepper to taste
  • 1 pound spicy Italian sausage, cut into rounds
  • 1 pound spaghetti
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh basil leaves, for garnish

Instructions

  1. Roast Vegetables (25 minutes): Preheat your oven to 425°F (220°C). Arrange the eggplant and red bell peppers on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven until tender and slightly charred, about 25 minutes.
  2. Cook Sausage (10 minutes): While the vegetables are roasting, heat a large skillet over medium-high heat. Add the sausage rounds and cook until they are browned and cooked through, about 10 minutes. Set aside.
  3. Prepare Spaghetti (10 minutes): Cook the spaghetti according to the package instructions until al dente. Drain and return to the pot. Drizzle with a little olive oil to prevent sticking.
  4. Combine Ingredients (5 minutes): Add the roasted vegetables and cooked sausage to the pot with the spaghetti. Toss gently to combine all the ingredients evenly.
  5. Serve (2 minutes): Plate the spaghetti mixture. Sprinkle each serving with freshly grated Parmesan cheese and garnish with torn fresh basil leaves.
  6. Garnish and Enjoy (1 minute): For an extra touch of flavor and color, add a final drizzle of olive oil or a squeeze of lemon juice over the plated pasta before serving.

Notes

This spaghetti is a delightful exploration of textures and flavors. The key to its allure lies in perfectly roasting the vegetables to bring out their natural sweetness and in choosing a high-quality spicy sausage for a depth of flavor.

The Parmesan cheese adds a layer of salty, nutty richness, while the fresh basil provides a bright, aromatic finish. It’s a simple yet sophisticated dish that’s perfect for those who enjoy hearty, flavorful pasta without a traditional sauce.

Feel free to add in additional veggies such as roasted mushrooms, onions, and tomatoes. You really can’t go wrong with anything you may have on hand!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 25g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 50mg

Pair this with...

Cheesy Breadsticks

Begin with a basic bread dough – a blend of flour, water, yeast, a bit of sugar, and salt. After kneading and letting it rise until it doubles, roll the dough out into a rectangle on a floured surface. Now, here comes the cheesy magic! Generously sprinkle your favorite shredded cheese, like mozzarella or cheddar, over half of the dough. Fold the other half over the cheese, sealing the cheesy treasure within. Cut the dough into strips, giving you the classic breadstick shape. Arrange them on a baking sheet. Before they go into a preheated oven, you might want to brush them with a mixture of melted butter and garlic for an extra layer of flavor. Bake until they're golden and the cheese inside has melted into gooey perfection.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.

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