Chop up your veggies into slightly bigger-than-bite-size pieces (they shrink a little as they roast) and toss on a baking sheet lined with foil. Drizzle with olive oil, and sprinkle with fresh-ground salt and pepper.

Bake the veggies at 425 F for around 20 minutes, until they're nice and a little shriveled and browned.

While the veggies are roasting, cut the sausages into coins and saute for a couple minutes in some olive oil til golden. Throw in the garlic and chopped rosemary as well.

Boil water for the pasta, then add salt and the pasta. Cook until al dente, likely 6-9 minutes. Save like a half-cup of pasta water to help thin out your sauce and make it stick better, then drain the rest of the pasta.

Chop or break up the goat cheese into a bowl and add the roasted veggies, sausage, and cooked pasta. Start to toss, adding a little pasta water as needed to get a good thick and even coating. Serve hot.