Sizzling Saturday: Italian Sausage & Vegetable Ratatouille

     Grilled Italian Sausage & Garden Vegetable Ratatouille over Penne Pasta with Roasted Red Pepper-Tomato Sauce

by Chef Mark Alan - Serves 4

     Simple and delicious grilled Italian Sausage and vegetables on top of penne pasta in a light, roasted red pepper-tomato sauce with a sprinkle of shredded cheese.
 

Ingredients:
8 oz. (uncooked) penne pasta
1 tbsp. olive oil
8 oz. red potatoes
1 zucchini
1 yellow squash
1 red pepper
1 medium yellow onion
1/2 tsp. each salt & pepper
2 tsp. Italian seasoning
12 oz. can diced tomatoes (including juice)
5 oz. Chef Mark Alan Roasted Red Pepper Sauce
2 oz. Shredded Italian Cheese (for garnishing top)
4 Italian Sausage links

Directions:
Pre-heat the grill. Microwave the potatoes for 2 minutes, then slice them along with the fresh vegetables into 1/4 inch thick pieces for grilling. Add oil, salt, pepper, Italian seasoning and sliced vegetables into a large bowl and toss to coat.

Cook the pasta according to package directions, drain and keep warm. While the pasta is cooking start grilling Italian sausage. Then, using a grill basket or on foil, grill the vegetables until softened.

In a large saucepan stir together the tomatoes and Chef Mark Alan Roasted Red Pepper Sauce and heat 3-5 minutes. Add the cooked pasta and heat thoroughly. Pour pasta onto a platter, add the grilled Italian Sausage and vegetables and finish with a sprinkle of shredded Italian cheese.