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
Directions
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.
