Roasted Sausage, Peppers, and Fennel Pasta

So easy and so delicious.


  • 6 Italian sausages, sliced into 1.2 inch coins (honey garlic goes well with this recipe!)
  • Cloves from 2 heads of garlic, peeled
  • 1 fennel bulb, peeled and chopped
  • 4 or 5 bell peppers (assorted colours), roughly chopped into large chunks
  • 1/4 cup olive oil
  • 2 tbsp fennel seeds
  • 1 tsp salt
  • Freshly ground pepper
  • 2 tbsp balsamic vinegar
  • Pasta of choice: bow-tie, penne, or fusilli (long pastas don’t really work with this one)


  • Preheat oven to 400° F (200° C)
  • Toss all the ingredients together, except for the balsamic vinegar, in a large baking dish. Mix together until everything is well coated in oil and seasoning.
  • Bake, stirring once or twice, for 1 hour.
  • In the last 20 minutes, bring a pot of water to a boil and cook pasta of choice according to instructions.
  • Remove baking dish from oven and toss in cooked pasta. Stir everything together until well combined. Top with balsamic vinegar and serve!

Thanks to Michael Smith for the recipe!

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