Pasta with Roasted Peppers& Sausage
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
mild |
*
|
| 1 | each |
garlic bulb
small |
* |
| 1 | each |
onions
large, sliced |
|
| 2 | each |
sweet bell peppers
large, red or yellow, stemmed, seeded, and sliced |
|
| ¼ | cup |
balsamic vinegar
or red wine vinegar |
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | pound |
pasta, penne
or other tube pasta |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
mild |
*
|
| 1 | each |
garlic bulb
small |
* |
| 1 | each |
onions
large, sliced |
|
| 2 | each |
sweet bell peppers
large, red or yellow, stemmed, seeded, and sliced |
|
| 59 | ml |
balsamic vinegar
or red wine vinegar |
|
| 3E+1 | ml |
dijon mustard
|
|
| 5 | ml |
oregano
dried |
|
| 453.6 | g |
pasta, penne
or other tube pasta |
|
Directions
Place sausage, whole garlic, onion, and peppers in a 12x 17 inch; pan; pierce meat all over.
Bake in a 425 degrees 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 to 6 quart pan over high heat.
Add pasta; cook, uncovered, until just tender to bite, 8 to 10 minutes.
Drain; pour into a bowl.
Add sausage and garlic mixtures.
Mix well. Serve hot or at room temperature.
