Broiled sausage and turmeric vegetables with pasta

I love Italian sausage in pasta dishes, but don’t care for a waxy mouthfeel from excess fat. In trying to attenuate that sensation, I started chopping it in small pieces and broiling for about 5 minutes. One might say that I’m not using the juicy sausage to its full potential, but I am happy with this compromise so far.

Typically I throw in sausage pieces toward the end of baking vegetables and then finishing it off by mixing boiled pasta and (if available) basil and/or oregano leaves.

You can use almost any vegetables for this, and so called “cruciferous” (broccoli, cauliflower, kale, Brussels sprout), green beans, sugar snap peas seem to work well. Another example below uses asparagus.

Simple spices and herbs are well suited for this, and here I used turmeric for the sake of cauliflowers. That said, sun-dried tomatoes, if you have them, will enhance the tangy/sweet flavor.

Because this dish embraces vegetables that are not super fresh, it’s a good back-up for using up what’s left in your fridge.

Broiled sausage, turmeric seasoned roasted vegetables, and pasta

Abundance of vegetables seasoned generously with turmeric and cumin and roasted briefly on a sheet pan + Italian sausage broiled in small pieces + modest amount of pasta makes a satisfying and nutritious main meal.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American, Italian

Servings 2 people

Calories 731 kcal

Ingredients

  

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• 1 piece red bell pepper
• 1 lb sugar snap peas about 1 typical package
• 1 oz sun dried tomato in olive oil
• 10 oz cauliflower about 1/3 of medium head
• 8 pieces crimini mushroom about 2/3 of typical package; thinly sliced
• 1 link Italian sausage About 3 oz
• 5 cloves garlic thinly sliced
• 4 oz pasta
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp salt
• 1 tsp soy sauce
• 1 tbsp olive oil
• 1/3 cup fresh basil leaves for topping at the end
• 1 oz Parmesan cheese grated to add at the end

Instructions

 

• Broil sausage – remove casing from sausage, and chop in small pieces. Place on a rack over a lined, small sheet pan and broil high for about 5-7 minutes, until they are cooked through and browned.
  
• Prepare cauliflower – break up florets in small pieces, wash and dry.
  
• Set an oven to 450F.
• Boil a pot of water to cook pasta.
• Prepare other vegetables – wash sugar snap peas, bell pepper, and mushroom, and dry well, including towel dry. Slice mush rooms and bell pepper in thin pieces.
• Thin slice garlics and julienne sun-dried tomatoes.
• Start cooking pasta.
• Season & mix vegetables on a sheet pan – line a large sheet pan with a parchment paper, and add all the vegetables, sun-dried tomatoes, and garlic slices. Add salt, turmeric, cumin, pepper, and mix well. Drizzle olive oil over the vegetable mix and cradle well to coat them with spices and thin layer of oil.
• Roast the vegetable mix in the oven for 5-6 minutes.
  
• Bring them all together – drain the pasta when cooked, and add to the vegetable mix along with the broiled sausage. Put them back in the oven and roast for another 2 minutes. Add fresh basil leaves and grated Parmesan cheese, if you’d like.
  

Nutrition

Calories: 731kcalCarbohydrates: 80gProtein: 32gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 52mgSodium: 1486mgPotassium: 1651mgFiber: 14gSugar: 16gVitamin A: 4940IUVitamin C: 303mgCalcium: 380mgIron: 9mg

Keyword cauliflower, cruciferous, cumin, Italian sausage, mushrooms, pasta, sheet pan, sun-dried tomatoes, turmeric, vegetable mix

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