Title: Pasta with Roasted Peppers & Sausage
Categories: Pasta
Yield: 8 Servings

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	ts	Dried oregano leaves
1	lb	Penne or other tube pasta

Place sausage, whole garlic, onion, and peppers in a 12x17" 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

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