YOUR SOLIN GENERATED RECIPE
Italian Sausage Pasta with Roasted Bell Pepper
Sautéed ground Italian sausage and roasted bell peppers tossed with chickpea pasta for a savory dish that is incredibly vibrant and filling with a subtle hint of fennel.
INGREDIENTS
2 oz Chickpea penne pasta
5 oz Ground Italian sausage
1 cup Red bell pepper
0.25 cup Red onion
0.5 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Grated parmesan cheese
1 tsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Dice the red bell pepper into one-inch pieces and thinly slice the red onion.
Place the peppers and onion on the prepared baking sheet, then drizzle with olive oil and sprinkle with oregano, garlic powder, sea salt, and black pepper.
Toss everything together until evenly coated and spread into a single layer.
Roast for 18-20 minutes, tossing halfway through, until the peppers are tender and slightly charred.
While the vegetables roast, brown the ground Italian sausage in a skillet over medium-high heat, breaking it into small crumbles until cooked through.
Cook the chickpea pasta in a pot of boiling salted water according to the package instructions, then drain.
In a large mixing bowl, combine the cooked pasta with the roasted vegetables and browned sausage crumbles.
Garnish with grated parmesan cheese and freshly chopped parsley before serving.