Fire Roasted Penne Pasta with Hot Polish Sausage

1 red bell pepper (cut into bite sized pieces)
1 yellow pepper (“ “)
8 asparagus spears (“ “)
1 red onion (diced)
8 oz. mushrooms, sliced
4 Roma tomatoes (seeded and diced)
2 T. olive oil
1 C. heavy cream
6 oz. pesto
12-16 oz. penne pasta
1/3 C. white wine
4-6 hot polish sausages (grilled and cut into bite sized pieces)
feta cheese to taste

Coat hard vegetables with olive oil and roast in cast iron skillet for 4-6 minutes.

Add soft vegetables (mushrooms and tomatoes). Cook 3-4 minutes.

Add white wine and pesto. Reduce heat and cook additional 3-5 minutes.

Add cream and cook until proper consistency, approx. 3-5 minutes.

Toss with cooked penne pasta, sausage and feta cheese.

Servings: 6