Rustic Grilled Vegetable & Sausage Pasta
Rustic Grilled Vegetable & Sausage Pasta might be a good recipe to expand your main course repertoire. Watching your figure? This dairy free recipe has 573 calories, 24g of protein, and 22g of fat per serving. This recipe serves 6 and costs $1.67 per serving. 225 people were impressed by this recipe. If you have zucchini, red wine, white onion, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. It is brought to you by Boulder Locavore. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 76%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Sausage and Spring Vegetable Pasta, Dry Sausage & Fresh Vegetable Pasta with Cheese, and Weeknight Sausage and Cheesy Vegetable Penne Pasta.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
32 ounces Marinara Sauce
1 package Pasta (Elbow, Penne or Fusilli); gluten-free or regular*
1 medium Red Onion, sliced in ½ inch slices
¼ cup Red Wine
1 pound loose Sweet Italian Sausage
1 medium White Onion, sliced in ½ inch slices
1 medium Zucchini (approximately 8 inches long, 2 inches diameter), sliced in ½ inch slices
Equipment:
grill
food processor
frying pan
Cooking instruction summary:
Heat grill to 350 degrees. When hot brush grill clean. Brush both sides of vegetables with olive oil. Grill until each side had grill marks and the vegetables are cooked (about 5-7 minutes). Remove and allow to cool to room temperature.Bring water for pasta to a boil and cook pasta per package instructions. Proceed with the sauce recipe; draining and rinsing (if package calls for) pasta when finished cooking. Toss with 2 teaspoons-1 tablespoon olive oil.Place grilled vegetables in a food processor and pulse into a thick, rustic puree.In a large frying pan over medium-high heat, add 2 teaspoons olive oil. Once heated add the crumbled sausage and cook until browned. Add pureed vegetables and red wine. Stir frequently until the red wine has evaporated and been absorbed.Add the marinara sauce; still to combine. Lower heat to low and allow to simmer for 20 minutes. When done, mix into pasta or serve on top of the pasta as preferred.
Step by step:
1. Heat grill to 350 degrees. When hot brush grill clean.
2. Brush both sides of vegetables with olive oil. Grill until each side had grill marks and the vegetables are cooked (about 5-7 minutes).
3. Remove and allow to cool to room temperature.Bring water for pasta to a boil and cook pasta per package instructions. Proceed with the sauce recipe; draining and rinsing (if package calls for) pasta when finished cooking. Toss with 2 teaspoons-1 tablespoon olive oil.
4. Place grilled vegetables in a food processor and pulse into a thick, rustic puree.In a large frying pan over medium-high heat, add 2 teaspoons olive oil. Once heated add the crumbled sausage and cook until browned.
5. Add pureed vegetables and red wine. Stir frequently until the red wine has evaporated and been absorbed.
6. Add the marinara sauce; still to combine. Lower heat to low and allow to simmer for 20 minutes. When done, mix into pasta or serve on top of the pasta as preferred.
Nutrition Information:
covered percent of daily need
