Gemelli Pasta with Rosemary Fennel Sausage and Roasted Vegetables

Gemelli Pasta with Rosemary-Fennel Sausage and Roasted Vegetables

Method:

1. Chop vegetables for roasting (we recommend onions, tomatoes, zucchini, eggplant, peppers, or mushrooms - but use your creativity here!)

2. Season chopped veggies with olive oil, salt, pepper, and dried herbs. Roast in a 425F oven until nicely browned with just a small amount of bite (not fully tender, it will finish cooking in the sauce!)

3. Cut open Meuwly’s Rosemary Fennel or Hot Italian sausages and crumble up the meat into small pieces.

4. In a large sauce pot, sear the crumbled sausage until nicely browned and until just cooked through. Add finely chopped garlic and dried herbs or spices, as desired (try our Meuwly’s Herbes de Provence)

5. For extra flavour, deglaze the pot with some red wine! (What is Deglazing?! Find out here: https://en.wikipedia.org/wiki/Deglazing_(cooking))

6. Add the roasted veggies and some Tomato Sauce and bring to a simmer. For an extra-healthy pasta, stir in some fresh greens like Kale or Spinach. While the sauce heats up, boil your Pasta in salted water. (Al dente pasta typically takes seven minutes)

7. Strain the cooked pasta and add to your sauce, simmering for another minute while stirring often to allow the sauce to evenly coat the noodles.

8. Serve with a healthy dose of grated Parmesan or Pecorino cheese and fresh cracked pepper. Enjoy!