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