Roasted Veggies & Garlic For Pasta (rustic sauce)

• 1 16oz Rigitoni Pasta
• 1 lb Sweet Italian Sausage
• 1 Roasted Head of Garlic
• 8 Fresh Basil Leaves - minced
• 5 cup Diced Tomatoes with Basil, Garlic and Oregano
• 3 each Fresh Tomatoes - peeled, seeded and chopped
• 8 oz Sliced Fresh Mushrooms
• 2 Stalks Celery - chopped
• 1 Onion - chopped
• 1 Summer Squash - chopped (like zucchini, crook neck & patty pan)
• 1/2 each Green, Red, Yellow & Orange Bell Peppers - chopped
• 1 tsp Sugar (combats tomato acidity)
• 1 Fresh Grated Parmasean Cheese
• 1 tsp Each Salt & Pepper
• 1/3 cup EVOO (extra virgin olive oil)

1. Preheat oven to 450F.
2. Combine fresh tomatoes, mushrooms, celery, squash & onion in a large bowl.
3. Add EVOO and toss to coat.
4. Spread evenly over 2 cookie sheets.
5. Sprinkle with the salt & pepper.
6. Roast for 20 - 30 minites until done.
7. Set aside.
8. While veggies are roasting, remove casings from sausage and brown in a pot, breaking up pieces into bite size chunks.
9. Add roasted garlic, basil, sugar & the canned tomatoes.
10. Mix in roasted veggies and simmer for 1 hour.
11. Prepare pasta according to package directions.
12. Top pasta with veggie mixture and a sprinkling of cheese.

rigitoni pasta, sweet italian sausage, garlic, basil, tomatoes, tomatoes, mushrooms, celery, onion, zucchini, green, sugar, cheese, salt, evoo

Taken from cookpad.com/us/recipes/336339-roasted-veggies-garlic-for-pasta-rustic-sauce (may not work)