Preheat oven to 375 degrees Fahrenheit. Slice tomatoes and red peppers into fourths and place on a lined baking sheet. Season with garlic salt, red pepper flakes, s & p. Slow roast for 20 minutes and broil for an additional 7-10 minutes.
Once crispy, remove tomatoes and red peppers from oven and transfer to a food processor. Process on high with additional seasoning and ghee or oils of your choice. Optional: peel tomato and pepper skins when taken out of oven. I kept them on to prevent food waste and keep the good fiber found in veggie skins!
Toppings & Base
Boil water and season with salt to cook the penne. On a high boil, penne should be perfectly al dente in about 8 minutes depending on pasta brand.
On a hot pan, saute mushrooms, kale, and eggplant in ghee or oil of your choice. Season with garlic salt, s & p. Stirring constantly until mushrooms release liquid, kale starts to wilt, and the eggplant has shrunk about half in size.
Transfer veggies to a separate bowl to brown chicken sausage.
Top the pasta with kale, mushrooms, eggplant and the roasted red pepper tomato sauce and enjoy! Additional toppings to up the deliciousness: freshly grated parmesan cheese and basil!