| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Pasta |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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