Roasted Sausage, Zucchini, Tomato and Chickpea Pasta
Roasted Sausage, Zucchini, Tomato and Chickpea Pasta is an easy version of homemade chunky pasta sauce. The flavors meld so well in this uncomplicated dish, and it’s so rich, that it stands shoulder to shoulder with sauces that have been stirred and simmered all day.
Nathan Lambrecht
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 pound hot Italian sausage
- 2 small zucchini, diced
- 2 very ripe tomatoes, diced
- 1 medium yellow onion, diced
- 1 can (15 ounces) chickpeas, drained
- 2 tablespoons cornmeal
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon finely chopped rosemary, optional
- 1 pound short pasta (such as shells, macaroni or orecchiette)
- Parmesan or Romano cheese, grated
Instructions
- Preheat oven to 375 degrees. Crumble the sausage into bite-size pieces and place on a large baking sheet. Add diced veggies, chickpeas, cornmeal, honey, salt, and rosemary (if using) and mix well by hand, distributing the mixture evenly over the entire baking sheet. Roast for 1 hour, stirring once or twice.
- About 10 to 15 minutes before the roasting is done, cook the pasta until al dente, according to package instructions.
- Remove the veggie mixture from oven and stir again. Serve over hot pasta and top with grated cheese.
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