Autumn Roasted Tomato and Sausage Pasta

Ed Mayfield


Lots of chopping, but then you toss it together and forget about it for about an hour. A very healthy dish, especially if served over whole wheat pasta.


★★★★★ 1 vote

25 Min
40 Min


  • 1 pt
    cherry tomatoes, halved
  • 4 clove
    garlic, chopped
  • 1
    green bell pepper, cut into thin slices
  • 1
    medium red onion, chopped
  • 1 pkg
    white button mushrooms
  • 1 pkg
    cooked turkey sausage, cut into 1/2 inch chunks
  • 2
    carrots, but into 1/4 inch chunks
  • 3 Tbsp
    olive oil
  • 1 tsp
    dried oregano
  • 2 tsp
    dried basil
  • ·
    kosher salt and black pepper to taste
  • 1 box
  • ·
    grated parmesan cheese
  • 1/4 c
    toasted pine nuts

How to Make Autumn Roasted Tomato and Sausage Pasta


  1. Heat the oven to 300 degrees
  2. On a rimmed baking sheet, combine the first seven ingredients. Drizzle the oil over the veggies, then sprinkle with the oregano, basil, salt and pepper. Use your hands to toss the veggies and sausage, until coated, then spread evenly in the pan.
  3. Place in the oven and roast for 40 minutes. Walk away and do something fun for the first 20 minutes.
  4. Bring large pot of salted water to boil and prepare your pasta according to directions. Drain, then divide among serving plates. Spoon the roasted mixture, including the juices, over the pasta. Top with the parmesan cheese and pine nuts.

Printable Recipe Card

About Autumn Roasted Tomato and Sausage Pasta

Course/Dish: Pasta, Roasts
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy

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