Rotini with Chickpeas, Sausage and Herbs (Dupree)

Rotini with Chickpeas, Sausage and Herbs (Dupree) Ingredients

1 tb Olive oil	1 c Rotini pasta; dry measure
1 lb Hot Italian sausage; cut	20 oz Frozen spinach; thawed and
1 Onion; sliced	15 oz Garbanzo beans; drained and
4 Garlic cloves; chopped	1 lb Plum tomatoes
1 tb Chopped fresh rosemary	26 oz Spaghetti sauce; bottled
1 tb Chopped fresh basil	Salt and pepper
1 tb Chopped fresh oregano	1 c Grated Parmesan cheese
2 tb Red wine vinegar

Instructions for Rotini with Chickpeas, Sausage and Herbs (Dupree)

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

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Beans	Garlic	Olive Oil
Onion	Oregano	Parmesan	Pasta
Red wine vinegar	Rosemary	Sausage	Spaghetti Sauce
Spinach	Tomato

Dupree Parmes Garbanzo Basil Bean Garlic Olive oil Cheese Onion Oregano Parmesan Spaghetti Spinach Tomato Wine Red wine Beans

for flavor and categorization

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