Italian Sausage and Roasted Vegetable Risoni

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

• 700g imperfect tomatoes, cut into quarters
• 3 imperfect zucchinis, cut into half moons
• 1 Spanish onion, cut into wedges
• 1 garlic head, cut in half horizontally
• 500g Italian sausage, meat removed from the casings and broken into 2–3cm pieces
• 300g risoni pasta
• 100g Danish feta, crumbled (optional)
• 2 tbsp parsley, chopped (optional)

From the Pantry

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and freshly cracked black pepper

Method

1. Preheat the oven to 220°C–240°C.
2. Place the tomatoes, zucchini, onion and garlic in a baking dish. Add the olive oil and balsamic vinegar, then season with 1/2 tsp salt and pepper to taste. Toss well to combine.
3. Scatter the sausage meat over the vegetables and roast for 30 minutes, or until the vegetables are soft and golden brown.
4. Remove from the oven. Gently crush the tomatoes to release their juices, squeeze the roasted garlic from the skins, then mix everything together well.
5. Meanwhile, bring a large saucepan of salted water to the boil.
6. Cook the risoni according to packet instructions. Drain well.
7. Add the cooked risoni to the baking dish with the roasted vegetables and sausage, then toss to combine.
8. Top with Danish feta and chopped parsley, if using, and serve hot.

Note:

For a richer finish, drizzle with a little extra olive oil just before serving.