Preheat your oven to 425°F.

Wash, dry and dice the red bell pepper, discard the core.

Wash, dry and dice the zucchini and eggplant.

Peel and dice the red onion.

Add the prepared vegetables to a parchment lined baking sheet, spread out to one even layer, drizzle with 1 Tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Roast the vegetables in the preheated oven for 25-30 minutes.

While the vegetables roast, bring a large pot of water to a boil.

Once at a roiling boil, add 2 Tablespoons of salt to the water then add the pasta.

Cook until al-dente according to package directions.

Before draining the pasta water, reserve 1/2 cup.

Use a blender or small food processor to make the sauce.

Click for full recipe of my Creamy Parsley Sauce.

Heat a large skillet on high heat then add 1 Tablespoon of olive oil.

Remove the raw sausage from its casing and add it to the hot oil.

Using a spatula, break up and cook on medium heat until fully cooked and no more pink, raw meat is visible.

Next, add the roasted vegetables and stir to combine.

Lower the heat to low and add the cooked penne pasta to the skillet along with 1 cup of the parsley sauce and 1/4 cup of the reserved pasta water.

Stir to combine and allow it to cook for a minute or two.

If the sauce seems too thick or dry, add a bit more of the pasta water.

Give the pasta a taste and adjust seasoning, if needed.

I like to add a bit more freshly chopped parsley on top then serve and eat!

Store any leftovers in an air-tight container in your refrigerator for up to 3 days.