Pasta Rustica
Indulge in the comforting flavors of Pasta Rustica, a rustic Italian-inspired dish brimming with hearty ingredients and bold aromas. This satisfying recipe combines tender penne pasta with a savory medley of Italian sausage, caramelized roasted vegetables, and a robust tomato-based sauce infused with garlic, oregano, and a hint of crushed red pepper flakes for subtle heat. Oven-roasted bell peppers, zucchini, and onions lend a smoky sweetness that perfectly complements the rich sauce, while freshly grated Parmesan and a sprinkle of parsley add the perfect finishing touch. Ready in just an hour, Pasta Rustica is an ideal weeknight dinner that's bursting with color, flavor, and authentic Mediterranean charm. Perfect for pasta lovers who crave a hearty, wholesome, and crowd-pleasing meal.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 3 tablespoons olive oil
- 250 grams Italian sausage
- 1 large onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium zucchini
- 3 garlic cloves
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 50 grams parmesan cheese
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Chop the onion, bell peppers, and zucchini into bite-sized pieces. Peel and mince the garlic cloves.
Spread the chopped vegetables, except for the garlic, onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Remove the sausages from their casings and crumble them into the pan. Cook until browned and fully cooked, about 6-8 minutes. Remove and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and crushed red pepper flakes. Cook for 5-7 minutes, stirring occasionally, to create a rich sauce.
Add the roasted vegetables and cooked sausage to the sauce. Stir well to combine. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
Add the cooked pasta to the skillet and toss everything together to coat the pasta in the sauce evenly. Cook for an additional 2 minutes to warm through.
Serve immediately, topped with freshly grated parmesan cheese and chopped parsley for garnish. Add more salt and pepper to taste, if needed.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 12.5 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
