This delicious recipe from Great American Grilling can be made ahead and served either hot or at room temperature. Sausages, onion, peppers and garlic are grilled and then tossed with cooked pasta. The pasta is dressed with a mixture of the cooked garlic, vinegar and mustard. This is a great way to use up those leftover peppers in your fridge and sausages in your freezer.

Avoiding Additives and Preservatives

Look for sausages with no additives or preservatives, vinegar with only naturally occurring sulfites and an additive-free Dijon. I used Spectrum balsamic vinegar and President’s Choice Old-Fashioned Dijon.

Grill sausages and vegetables until done, turning once

Slice sausages

Slice grilled vegetables, toss with pasta and dressing

Pasta with Grilled Vegetables and Italian Sausages


1 lb. (454 g) mild or hot Italian sausages

1 large red onion, cut into quarters

1 large red and 1 large yellow pepper, cut into quarters

1 small head garlic, unpeeled

1 lb. (454 g) dried penne

¼ cup (60 ml) balsamic or red wine vinegar

2 tbsp (30 ml) Dijon mustard

2 tsp (10 ml) minced fresh oregano or 1 tsp (5 ml) dried oregano

1 large tomato, chopped

Oregano sprigs


Arrange sausages, onion, bell peppers and garlic head on preheated grill and cook, covered. Turn food halfway through cooking time, until vegetables are soft when pressed and sausages are no longer pink in the centre (20 to 30 minutes).

Meanwhile, bring 3 quarts (2.8 litres) water to a boil over high heat in a 5- to 6-quart (5- to 6-litre) pan. Stir in pasta, reduce heat to medium-high, and cook just until tender to the bite, 10-12 minutes. Drain well and transfer to a large serving bowl.

Cut cooked garlic in half crosswise. Squeeze pulp into a small bowl and stir in vinegar, mustard and minced oregano. Slice sausages, onion and bell peppers. Add to pasta along with garlic mixture and tomato. Toss well. Garnish with oregano sprigs, Serve hot or at room temperature. Serves 8.

From Great American Grilling