*  Exported from  MasterCook  *

            Rotini with Chickpeas, Sausage and Herbs (Dupree)

Recipe By     : Nathalie Dupree, Well-Stocked Pantry
Serving Size  : 8    Preparation Time :0:30
Categories    : Dupree

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Olive oil
   1      lb            Hot Italian sausage --
                        - cut into 2" chunks
   1                    Onion -- sliced
   4      cl            Garlic -- chopped
   1      tb            Fresh rosemary -- chopped
   1      tb            Fresh basil -- chopped
   1      tb            Fresh oregano -- chopped
   2      tb            Red wine vinegar
   1      c             Dry rotini pasta
  20      oz            Frozen spinach --
                        - thawed and dried
  15      oz            Garbanzo beans --
                        - drained and rinsed
   1      lb            Plum tomatoes
  26      oz            Jar spaghetti sauce
                        Salt and pepper
   1      c             Parmesan cheese -- grated

Cook and drain the pasta. Seed tomatoes; cut into wedges.

Preheat oven to 350°F. Lightly grease a 9x13" 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.


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