Rotini with Chickpeas, Sausage and Herbs

• 1 tablespoon olive oil
• 1 pound hot italian sausages chunked
• 1 each onions sliced
• 4 each garlic cloves chopped
• 1 tablespoon rosemary leaves chopped
• 1 tablespoon basil chopped
• 1 tablespoon oregano chopped
• 2 tablespoons red wine vinegar
• 1 cup pasta
• 20 ounces spinach thawed and dried
• 15 ounces chickpeas (garbanzo beans) drained and rinsed
• 1 pound italian plum (roma) tomatoes
• 26 ounces spaghetti sauce bottled
• 1 x salt and black pepper
• 1 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Cook and drain the pasta.
2. Seed tomatoes, cut into wedges.
3. Preheat oven to 350F (180C).
4. Lightly grease a 9x13-inch baking pan.
5. In a large skillet heat olive oil over medium heat.
6. Add sausage, onion, garlic, rosemary, basil and oregano and cook, stirring, until sausage is browned, 8 to 10 minutes.
7. Add red wine vinegar.
8. In a large bowl toss together pasta (1 cup=4 oz), spinach, beans, tomatoes, spaghetti sauce and sausage mixture.
9. Season to taste with salt and pepper.
10. Pour into prepared pan, top with Parmesan cheese, and bake until cheese is browned and casserole is bubbly, about 30 minutes.

olive oil, onions, garlic, rosemary, basil, oregano, red wine vinegar, pasta, chickpeas, italian plum, spaghetti sauce, salt, parmesan

Taken from recipeland.com/recipe/v/rotini-chickpeas-sausage-herbs-40801 (may not work)