Rotini with Chickpeas, Sausage and Herbs (Dupree)
| Yield: | 8 Servings |
| Categories: |
| 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 |
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