Roasted Pepper Pasta with Spicy Sausage and Cavolo Nero
Jump to Recipe
Print Recipe Time: 1 hour 5 minutes
Servings: 4
This is an absolutely brilliant mid week meal with tasty sausage and dark Cavolo Nero cabbage.
Roasted Pepper Pasta with Spicy Sausage and Cavolo Nero
Ingredients
For the Roasted Vegetables:
- 4 Red and green bell peppers de-seeded and sliced
- 250 g Cherry or baby plum tomatoes halved
- 1 Red onion sliced
- 5 cloves Garlic large, peeled
- 2 Chilli peppers – medium heat sliced (optional)
- 3 tbsp Extra virgin olive oil
- Sea salt to season
For the Pasta:
- 225 g Dried Penne or Rigatone pasta
- 2 tbsp Vegetable Oil
- 500 g Spicy sausage casings removed and roughly chopped
- 100 g Cavolo Nero stalks removed and leaves chopped
- Freshly ground black pepper to season
- Freshly grated Parmesan to serve
Conversions
Instructions
- Preheat the oven to 200℃/Fan 180℃/Gas 6.
- Arrange peppers, tomatoes, onion, garlic and chillies on a large baking tray and drizzle with olive oil and a sprinkle of sea salt and toss everything together.
- Roast on the middle shelf of the oven for 40 minutes.
- When the veg is halfway done, start to prepare the rest of the ingredients. Bring a large pan of well-salted water to the boil, then add the pasta and cook according to the pack instructions.
- Meanwhile, heat the vegetable oil in a large frying pan on a medium-high setting then once hot add the chopped spicy sausage and cook for 6-8 minutes or until the meat is nicely browned and cooked through.
- Add the cavolo nero and the roasted vegetables to the pan and stir everything together well. Cook for 3-5 minutes.
- Add the drained pasta to the frying pan and stir together until coated. You can add a splash or two of the reserved starchy pasta cooking water if needed, to loosen the sauce a little.
- Season to taste with salt and black pepper and then serve immediately topped with freshly grated Parmesan.
