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8 ripe plum tomatoes
2 yellow or orange bell peppers
1 red onion
olive oil
1 tsp dried oregano
1 tsp dried basil
1 pinch salt and pepper
4 hot Italian sausages
500-g pkg penne or fusilli pasta
3 cups tomato sauce
chopped fresh parsley or basil
Position racks in top third and bottom third of oven. Preheat oven to 475C (250C). Cut tomatoes into quarters and place in a large bowl. Coarsely chop peppers and onion, then add to tomatoes. Drizzle with oil, then toss with seasonings. Spread out on two rimmed baking sheets. Prick sausages in several places and place on sheets. Roast in top third and bottom third of oven, stirring occasionally until sausages are cooked, 20 to 30 min, switching sheets halfway through roasting. Meanwhile, cook pasta following package directions, 8 to 10 min.
Heat tomato sauce in a large saucepan over medium heat. Slice cooked sausages into bite-size pieces and add to sauce. Stir in roasted vegetables and any pan juices. Stir often, until warmed through. Drain pasta and place in a large wide bowl. Pour sauce overtop. Sprinkle with parsley and toss.
Calories 594, Protein 24g, Carbohydrates 88g, Fat 16g, Fibre 6g, Sodium 1234mg.
Spiking store-bought pasta sauce with roasted vegetables and hot Italian sausage creates homemade flavour in a flash.