Sausage and Roasted Vegetable Penne

My boss found this recipe from Melissa d'Arabian. We have made it twice and it is so Yummy. I hate zucchini but here I will gobble it down. I think a very important part is the sausage that you choose. We really love the Isernio's chicken sausage. It makes a huge difference. Try this one the kids love it too!

Ingredients
1 sweet onion, cut into wedges
1 medium zucchini sliced in 1/2 lengthwise
1 red bell pepper cheeks removed
1/2 pound mushrooms stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint cherry or grape tomatoes washed and dried
1 lb sweet or hot Italian sausage
1/4c white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan

Method

Preheat the oven to 400° In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize. Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.