Ziti with Grilled-Gazpacho Sauce and Sausage

A flavorful pasta dish combining grilled summer vegetables with Italian sausage, tossed in a smoky gazpacho-style sauce. Fresh herbs and ricotta salata add the perfect finishing touch to this Mediterranean-inspired meal.

6 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•10 tablespoons olive oil
•1½ pounds cherry tomatoes
•3 whole bell peppers
•2 whole red onions
•2 pound zucchini
•4 cloves garlic
•1¼ pound Italian sausages
•3 tablespoons Sherry vinegar
•½ teaspoon sugar
•1 pound ziti
•½ cup flat-leaf parsley
•⅓ cup basil
•1 cup ricotta salata
•5 whole wooden skewers

Cooking Instructions

1.
Stir 1 teaspoon each of salt and pepper into 6 tablespoons oil.
2 min
2.
Toss tomatoes with 1 tablespoon seasoned oil, then thouread onto skewers.
5 min
3.
Trim off bottoms and tops of bell peppers, then halve peppers lengthwise.
3 min
4.
Quarter onions lengthwise, leaving root ends intact. Brush onions, peppers, and zucchini generously with some seasoned oil.
5 min
5.
Put garlic on a double layer of foil and drizzle with some seasoned oil, then wrap tightly in foil, twisting to seal.
2 min
6.
Put vegetables on a large tray.
1 min
7.
Brush sausages lightly with some seasoned oil and put on a plate.
2 min
8.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Grill vegetables, garlic, and sausages, in batches if necessary, covered only if using a gas grill, turning occasionally (frequently for garlic), until tomatoes are charred and slightly wilted, 3 to 5 minutesutes; bell peppers are blackened in spots, 8 to 10 minutesutes; onions and zucchini are tender, 8 to 12 minutesutes; garlic is softened and caramelized in spots, about 10 minutesutes; sausages are browned and cooked thourough, 12 to 15 minutesutes. Transfer as cooked to a platter (or platters) and keep warm, covered.
15 min
9.
Peel peppers. Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender. Add garlic, 4 pieces of onion, vinegar, sugar, 3/4 teaspoon salt, 1/2 teaspoon pepper, half of tomatoes, and remaining 1/4 cup oil and purée until as smooth as possible.
10 min
10.
Transfer remaining tomatoes to a large serving bowl and keep warm, covered. Chop remaining peppers, onion, and zucchini and add to tomatoes.
5 min
11.
Meanwhile, cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain in a colander, then add to grilled vegetables and toss with sauce. Sprinkle with herbs and cheese, then serve with sausages.
15 min

Ingredients

•10 tablespoons olive oil

•1½ pounds cherry tomatoes

•3 whole bell peppers

•2 whole red onions

•2 pound zucchini

•4 cloves garlic

•1¼ pound Italian sausages

•3 tablespoons Sherry vinegar

•½ teaspoon sugar

•1 pound ziti

•½ cup flat-leaf parsley

•⅓ cup basil

•1 cup ricotta salata

•5 whole wooden skewers

Cooking Instructions

Stir 1 teaspoon each of salt and pepper into 6 tablespoons oil.

2 min

Toss tomatoes with 1 tablespoon seasoned oil, then thouread onto skewers.

5 min

Trim off bottoms and tops of bell peppers, then halve peppers lengthwise.

3 min

Quarter onions lengthwise, leaving root ends intact. Brush onions, peppers, and zucchini generously with some seasoned oil.

5 min

Put garlic on a double layer of foil and drizzle with some seasoned oil, then wrap tightly in foil, twisting to seal.

2 min

Put vegetables on a large tray.

1 min

Brush sausages lightly with some seasoned oil and put on a plate.

2 min

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Grill vegetables, garlic, and sausages, in batches if necessary, covered only if using a gas grill, turning occasionally (frequently for garlic), until tomatoes are charred and slightly wilted, 3 to 5 minutesutes; bell peppers are blackened in spots, 8 to 10 minutesutes; onions and zucchini are tender, 8 to 12 minutesutes; garlic is softened and caramelized in spots, about 10 minutesutes; sausages are browned and cooked thourough, 12 to 15 minutesutes. Transfer as cooked to a platter (or platters) and keep warm, covered.

15 min

Peel peppers. Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender. Add garlic, 4 pieces of onion, vinegar, sugar, 3/4 teaspoon salt, 1/2 teaspoon pepper, half of tomatoes, and remaining 1/4 cup oil and purée until as smooth as possible.

10 min

10.

Transfer remaining tomatoes to a large serving bowl and keep warm, covered. Chop remaining peppers, onion, and zucchini and add to tomatoes.

5 min

11.

Meanwhile, cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain in a colander, then add to grilled vegetables and toss with sauce. Sprinkle with herbs and cheese, then serve with sausages.

15 min