Recipe - Rotini With Chickpeas Sausage And Herbs (Dupree)

1 tablespoon Olive oil
1 pound Hot Italian sausage; cut
into 2" chunks
1 Onion; cut or sliced up
4 Garlic cloves; chopped
1 tablespoon Chopped fresh rosemary
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
2 tablespoon Red wine vinegar
1 cup Rotini pasta; dry measure
20 ounce Frozen spinach; thawed and
dried
15 ounce Garbanzo beans; drained and
rinsed
1 pound Plum tomatoes
26 ounce Spaghetti sauce; bottled
Salt and pepper
1 cup Grated Parmesan cheese

Cook and drain the pasta. Seed tomatoes; cut into wedges. Preheat oven to
350 degrees F. Lightly grease a 9x13inch baking pan. In a large skillet
heat olive oil over medium heat. Add sausage, onion, garlic, rosemary,
basil and oregano and cook, stirring, until sausage is browned, 8 to 10
minutes. Add red wine vinegar. In a large bowl toss together pasta (1 cup=4
oz), spinach, beans, tomatoes, spaghetti sauce and sausage mixture. Season
to taste with salt and pepper. Pour into prepared pan, top with Parmesan
cheese, and bake until cheese is browned and casserole is bubbly, about 30
minutes.
Recipe By : Nathalie Dupree, WellStocked Pantry

Posted to MCRecipe Digest V1 #240

Date: Wed, 9 Oct 1996 15:30:14 0700 (PDT)

From: patH phannema@wizard.ucr.edu