Pasta With Sausages And Roasted Tomato Sauce

My mind has gone blank these days.  And now with Ramadhan month over, its back to normal which means  the school runs and swimming lessons for the boys.  So by the end of the day I can hardly keep my eyes open ,let alone think on what to write. Anyways , I  did a recipe of Curtis Stone recently, and since its  Curtis Stone theme these days at the IHCC, I  am posting it here.

Its a lovely and simple pasta dish and most of the vegetables used are roasted first in the oven and then pureed to a sauce. Roasting gives it a really lovely flavour. Since we don't have chorizo, I used regular beef sausages which went nicely with the pasta. Even my usually bell pepper hating little guy didn't seem to notice that there was bell peppers in the sauce.

Recipe:   Pasta with sausages and roasted Tomato sauce, recipe adapted from Curtis Stone's Spicy Penne  with Chorizo and Roasted Tomato Sauce

6 ripe tomatoes, cut into wedges
1 /2 red bell pepper, left whole
1 onion roughly chopped
3 fat cloves garlic, unpeeled
2 tbsp olive oil
a generous helping of chilli flakes
ground black pepper
1/2 tsp dried herbs
1 packet beef sausages or chicken( I used Gills sausages from Seagull Store)
2 cups penne pasta
1/2 cup water
parmesan cheese grated ( if available)
salt

Mix the tomatoes,  pepper, onions and garlic with  about 2 tbsp of olive oil, herbs, pepper , onion. chilli flakes, pinch of salt.  Spread them on a roasting tray and pop in a oven and roast for about 45 minutes. Remove the pepper  and place in a bowl covered with plastic wrap.  Remove  the skin of garlic, and add along with the rest of the ingredients in the pan  to a blender. Once the pepper cools, peel off the skin and pop in blender. Add 1/2 cup water and pulse a few times. You can leave it slightly chunky for its best to go smooth when feeding fussy kids.  have a little taste and add salt.

Boil the water to cook the pasta, seasoned generously with salt. Add pasta and cook till Al dente', drain, reserve 1/3 cup of the cooking liquid.

While the pasta cooks, heat a  large frying pan and brown the sausages, remove and slice into slices.  Add the pasta, and sausages into the pan along with the sauce. Toss and then add a little of the cooking liquid to thin the sauce a little.

Serve with a helping of parmesan if you like.

Linkin this at IHCC , theme for this week " you say tomato I say Tomahto" where we have to make a dish  by Curtis Stone that contains tomatoes