Roasted Veggies & Garlic For Pasta (Rustic Sauce)

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Roasted Veggies & Garlic For Pasta (rustic sauce). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roasted Veggies & Garlic For Pasta (rustic sauce), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Veggies & Garlic For Pasta (rustic sauce) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Veggies & Garlic For Pasta (rustic sauce) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Roasted Veggies & Garlic For Pasta (rustic sauce) using 15 ingredients and 5 steps. Here is how you can achieve it.

Will be posting the way to roast a garlic head if you need it. :-)

Ingredients and spices that need to be Make ready to make Roasted Veggies & Garlic For Pasta (rustic sauce):

1. 1 16oz Rigitoni Pasta
2. 1 lb Sweet Italian Sausage
3. 1 Roasted Head of Garlic
4. 8 Fresh Basil Leaves - minced
5. 5 cup Diced Tomatoes with Basil, Garlic and Oregano
6. 3 each Fresh Tomatoes - peeled, seeded and chopped
7. 8 oz Sliced Fresh Mushrooms
8. 2 Stalks Celery - chopped
9. 1 Onion - chopped
10. 1 Summer Squash - chopped (like zucchini, crook neck & patty pan)
11. 1/2 each Green, Red, Yellow & Orange Bell Peppers - chopped
12. 1 tsp Sugar (combats tomato acidity)
13. 1 Fresh Grated Parmasean Cheese
14. 1 tsp Each Salt & Pepper
15. 1/3 cup EVOO (extra virgin olive oil)

Instructions to make to make Roasted Veggies & Garlic For Pasta (rustic sauce)

1. Preheat oven to 450°F. Combine fresh tomatoes, mushrooms, celery, squash & onion in a large bowl. Add EVOO and toss to coat. Spread evenly over 2 cookie sheets. Sprinkle with the salt & pepper. Roast for 20 - 30 minites until done. Set aside.
2. While veggies are roasting, remove casings from sausage and brown in a pot, breaking up pieces into bite size chunks.
3. Add roasted garlic, basil, sugar & the canned tomatoes.
4. Mix in roasted veggies and simmer for 1 hour.
5. Prepare pasta according to package directions. Top pasta with veggie mixture and a sprinkling of cheese.

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