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 12×17″ pan; pierce
meat all over. Bake in a 425F. 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