ROTINI WITH CHICKPEAS~ SAUSAGE & HERBS (DUP

      Title: ROTINI WITH CHICKPEAS~ SAUSAGE & HERBS (DUP
  Categories: Dupree
       Yield: 8 Servings
  
  
         1 TB olive oil
         1 lb hot Italian sausage -- cut
   :          into 2" chunks
         1    onion -- sliced
         4    garlic cloves -- chopped
         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.
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