Rotini with chickpeas, sausage and herbs (dupree)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | pounds | Hot Italian sausage; cut into 2\" chunks |
| 1 | Onion; sliced | |
| 4 | Garlic cloves; chopped | |
| 1 | tablespoon | Chopped fresh rosemary |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh oregano |
| 2 | tablespoons | Red wine vinegar |
| 1 | cup | Rotini pasta; dry measure |
| 20 | ounces | Frozen spinach; thawed and dried |
| 15 | ounces | Garbanzo beans; drained and rinsed |
| 1 | pounds | Plum tomatoes |
| 26 | ounces | Spaghetti sauce; bottled |
| Salt and pepper | ||
| 1 | cup | Grated Parmesan cheese |
Directions
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 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, Well-Stocked Pantry Posted to MC-Recipe Digest V1 #240 Date: Wed, 9 Oct 1996 15:30:14 -0700 (PDT) From: patH <phannema@...>