Pasta with roasted peppers & sausage
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mild Italian sausage |
| 1 | small | Garlic head |
| 1 | large | Onion,sliced |
| 2 | larges | Red or yellow bell peppers, stemmed, seeded, and sliced |
| ¼ | cup | Balsamic or red wine vinegar |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Dried oregano leaves |
| 1 | pounds | Penne or other tube pasta |
Directions
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; (6½ grams saturated fat); 53 grams carbohydrates; 535 milligrams sodium; 43 milligrams cholesterol.
~ Josie Ingber, Berkeley, California