3 spicy italian sausage
2 onions, chopped
1 large tomato, seeded & chopped
2 carrots, chopped
1 celery stalk, chopped
3 garlic cloves, chopped
7 ml dried rosemary 1 1/2 tsp
1.75 L water 7 1/2 cup
425 ml lentils, rinsed & drained 1 3/4 cup
250 g fusilli, cooked 8 oz
olive oil
Saute sausage meat in heavy large pot over medium-high heat until brown, about 3 minutes. Add onions, tomato, carrots, celery, garlic and rosemary. Saute 6 minutes. Add water and lentils; bring to a boil. Reduce heat to medium. Simmer until lentils are tender and mixture thickens, stirring often, about 45 minutes. Mix in pasta; simmer 2 minutes. Season with salt and pepper; drizzle with olive oil.
Serves 4