- 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
- 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.