Pasta with roasted peppers & sausage

Yield: 8 Servings

Ingredients:

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

Instructions:

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