Rotini with chickpeas~ sausage & herbs (dup

8 Servings

Ingredients

Quantity Ingredient
1 onion -- sliced
4 garlic cloves -- chopped

Directions

1 TB olive oil

1 lb hot Italian sausage -- cut : into 2" chunks

1 TB chopped fresh rosemary

1 TB chopped fresh basil

1 TB chopped fresh oregano

2 TB red wine vinegar

1 c rotini pasta -- dry measure 20 oz frozen spinach -- thawed and : dried

15 oz garbanzo beans -- drained : and rinsed

1 lb plum tomatoes

26 oz spaghetti sauce -- bottled : Salt and pepper

1 c grated Parmesan cheese

Cook and drain the pasta. Seed tomatoes; cut into wedges. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch 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 andsausage 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, Well-Stocked Pantry From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:30:14 ~0700 (P

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