Pasta With Roasted Peppers And Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Pasta | 8 | Servings |
INGREDIENTS
| 1 | lb | Mild Italian sausage |
| 1 | Garlic head | |
| 1 | Onion, sliced | |
| 2 | Red or yellow bell peppers | |
| stemmed seeded and | ||
| sliced | ||
| 1/4 | c | Balsamic or red wine vinegar |
| 2 | T | Dijon mustard |
| 1 | t | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 45.3mg
Sodium: 430.3mg
Potassium: 34.6mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 8.9g