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| 1 x ca. 450 g | Mild Italian sausage |
| 1 klein | Garlic head |
| 1 gross | onion sliced |
| 2 gross | Red or yellow bell peppers, stemmed, seeded, and sliced |
| 1/4 Tasse | Balsamic or red wine vinegar |
| 2 Esslöffel | dijon mustard |
| 1 Teelöffel | oregano dried leaves |
| 1 x ca. 450 g | Penne or other tube pasta |
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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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