Name: Fusilli with Lentils and Sausage
Yield: Serves 6
Ingredients: 3 spicy Italian sausages (about 10 ounces), casings removed; 1 onion, chopped; 1 large tomato, seeded, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 3 large garlic cloves, chopped; 1 1/2 teaspoons dried rosemary; 7 1/2 cups water; 1 3/4 cups lentils, rinsed, drained; 8 ounces fusilli, freshly cooked; Olive oil

Recipe information

Yield
Serves 6

Ingredients

3 spicy Italian sausages (about 10 ounces), casings removed

1 onion, chopped

1 large tomato, seeded, chopped

1 carrot, chopped

1 celery stalk, chopped

3 large garlic cloves, chopped

1 1/2 teaspoons dried rosemary

7 1/2 cups water

1 3/4 cups lentils, rinsed, drained

8 ounces fusilli, freshly cooked

Olive oil

Preparation

Sauté sausages in heavy large pot over medium-high heat until brown, about 3 minutes. Add onion, tomato, carrot, celery, garlic and rosemary. Sauté 6 minutes. Add water and lentils; bring to boil. Reduce heat to medium. Simmer until lentils are tender and mixture thickens, stirring often, about 45 minutes. Mix in pasta; simmering 2 minutes. Season with salt and pepper; drizzle with olive oil.

TagsPasta Stew Soup/Stew Fusilli Sausage Meat Lentil Bean and Legume Vegetable Main Dinner Dairy Free Nut Free Easy One-Pot Meals Simmer Bon Appétit

Recipe notes

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