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Greetings. The nights are becoming cool enough for hearty fare. This recipe makes use of late-summer vegetables. Use Romano beans if you can find them, and the best-tasting, fresh-from-the-garden tomatoes available to you.
Baked Sausage & Pasta Dinner
1 lb sweet Italian sausage links, cut into thirds
1 large green or red bell pepper, seeded and cut into eighths
2 large, ripe tomatoes, cut into 1-inch chunks
1 small red or sweet onion, cut into eighths
1 tablespoon olive oil
6 generous sprigs fresh rosemary
Preheat oven to 425 degrees F. Cover cookie sheet with parchment
paper. In a very large bowl, gently combine above ingredients.
Transfer to cookie sheet. Roast for 35 minutes, stirring a couple of
times, until sausage is done. Keep warm while preparing pasta.
1 tablespoon salt
½ lb penne, or other similar pasta shape
1 lb fresh green beans, cut into 1-inch pieces
8 oz arugula, chopped if leaves are very large
1 lightly beaten egg
1/3 cup crumbled bleu or gorgonzola cheese
1/3 cup shredded Parmesan cheese
1/3 cup shredded pepper jack or pepperoncino asiago cheese
black pepper
Cook pasta in a large pot of water with the salt for 3 minutes less than
package directions. Add green beans to pasta, and continue to cook
for 2 more minutes.
Add arugula and continue to cook for 1 more minute.
Drain pasta, beans, and arugula, reserving ½ cup cooking water.
Immediately return pasta to pot. Stir in egg. Stir in cheeses and black
pepper. If necessary, add some juices from the sausage mixture
or a little pasta water to loosen the sauce.
Serve the sausage mixture accompanied by the pasta.