Rotini with Chickpeas, Sausage and Herbs (Dupree)

1 tablespoon olive oil

1 pound hot Italian sausage -- cut into 2" chunks

1 onion -- sliced

4 garlic cloves -- chopped

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

2 tablespoons red wine vinegar

1 cup rotini pasta -- dry measure

20 ounces frozen spinach -- thawed and dried

15 ounces garbanzo beans -- drained and rinsed

1 pound plum tomatoes

26 ounces spaghetti sauce -- bottled

Salt and pepper 1 cup 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 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.