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.