A delightful pasta dish featuring roasted vegetables and savory sausage, perfect for a hearty meal.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking for the vegetables.
In a baking dish, combine the bell peppers, onion, garlic, olive oil, and basil. Toss to coat evenly.
Cut the vegetables into similar sizes for uniform roasting.
Add the sausage to the baking dish, arranging it among the vegetables.
Ensure the sausage is spaced out for even cooking.
Roast in the oven for 25 minutes, stirring halfway through.
Stirring helps to prevent sticking and promotes even roasting.
Stir in the diced tomatoes with their juice and roast for an additional 10 minutes.
The tomatoes will create a flavorful sauce as they heat.
Cook the fettuccine according to the package instructions, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Slice the roasted sausage into thin pieces and mix it back with the vegetables.
Let the sausage cool slightly before slicing to avoid burns.
Combine the cooked pasta with the roasted vegetable and sausage mixture. Toss well.
Tossing ensures the pasta is evenly coated with the sauce.
Serve hot, garnished with grated parmesan cheese.
Add fresh basil leaves for a touch of color and flavor.
