Pasta with Roasted Peppers& Sausage

This one leans on the oven to do the work. Italian sausage, sliced onion, sweet peppers, and a whole head of garlic all roast together for an hour until the vegetables go limp and their edges turn dark and caramelized, concentrating into deep, sweet, smoky flavor.

The roasted garlic is the secret weapon. An hour in the oven turns those sharp cloves soft, mellow, and spreadable. Squeeze the sweet pulp straight into a quick dressing of balsamic vinegar, Dijon, and oregano, and it melts into a tangy, garlicky sauce.

Toss it all with hot penne and the sliced sausage, and the noodles drink up that roasted-garlic dressing.

Best of all, it works hot or at room temperature, so it’s just as good as a weeknight dinner as it is a make-ahead pasta to bring to a potluck.

Chef Tips

• Roast everything until the edges are dark and caramelized; that browning is the flavor.
• Pierce the sausages all over so they don’t burst as they roast.
• Squeeze the roasted garlic pulp into the dressing for mellow, sweet garlic depth.
• Serve hot for dinner or at room temperature as a pasta salad for a crowd.

Variations

• Use spicy Italian sausage or add red pepper flakes for heat.
• Add cherry tomatoes or zucchini to the roasting pan.
• Finish with shaved Parmesan and fresh basil before serving.