Instructions: Place sausage, whole garlic, onion, and peppers in a 12x17" pan; pierce meat all over. Bake in a 425F. 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.

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