Roasted Tomato And Sausage Pasta

• 1 pint cherry tomatoes, halved
• 4 cloves garlic
• 2 green bell peppers, cored and cut into thick strips
• 1 large onion, roughly chopped
• 8 oz pkg white button mushrooms
• 12 oz pkg cooked Italian chicken sausage, cut into 1 inch chunks
• 4 lg carrots, peeled and cut into 1 inch chunks
• 3 tbs olive oil
• 1 tbs dried oregano
• 1 tsp dried basil
• salt and pepper to taste
• 1 lb spaghetti
• grated Parmesan cheese
• 1/4 cup roasted pine nuts

1. Heat the oven to 300 degrees.
2. On a rimmed baking sheet, combine the tomatoes, garlic, peppers, red onions, mushrooms, sausage and carrots. Drizzle the oil over the vegetables, then sprinkle with the oregano and basil. Use your hands to toss the vegetables and sausage until coated, then spread on an even layer. Place in the oven and roast for 40 minutes.
3. Walk away and do something fun for the first 20 minutes.
4. Bring a large pot of salted water to a boil.
5. Add the spaghetti and cook according to the package instructions.
6. Drain, then divide between serving plates.
7. Spoon the roasted vegetable and sausage mixture, including any juices that have collected in the pan, over the pasta. Top with Parmesan and pine nuts.

cherry tomatoes, garlic, green bell peppers, onion, white button mushrooms, chicken sausage, carrots, olive oil, oregano, basil, salt, parmesan cheese, nuts

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-and-sausage-pasta-50151455 (may not work)