1 lb Mild Italian sausage
1 sm Garlic head
1 lg Onion,sliced
2 lg Red or yellow bell peppers,
-stemmed, seeded, and sliced 1/4 c Balsamic or red wine vinegar
2 tb Dijon mustard
1 t Dried oregano leaves
1 lb Penne or other tube pasta
Place sausage, whole garlic, onion, and peppers in a 12×17″ pan; pierce meat all over. Bake in a 425’F.
oven until vegetables are limp and edges dark brown, about 1 hour; stir often. Thinly slice sausages; keep warm. Cut garlic in half crosswise; squeeze pulp into a bowl. Add vinegar, mustard, and oregano; stir well. Bring 3 quarts water to a boil in a 5-6 quart pan over high heat. Add pasta; cook, uncovered, until just tender to bite, 8-10 minutes. Drain; pour into a bowl. Add sausage and garlic mixtures. Mix well. Serve hot or at room temperature. Per serving: 453 calories; 17 grams protein; 19 grams fat; (6.5 grams saturated fat); 53 grams carbohydrates; 535 milligrams sodium; 43 milligrams cholesterol. ~ Josie Ingber, Berkeley, California