1 (2 ounce) package cream cheese, softened
1 (3 ounce) can frozen chopped spinach, thawed
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped zucchini
1 cup Italian-style dry red wine
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/4 cup grated Parmesan cheese
2 teaspoons crushed tortilla chips
In a medium bowl, blend cream cheese and spinach. Season with onion, celery, bell pepper, zucchini and Italian-style dry red wine.
Heat oil in a medium skillet over medium heat. Add the pasta and cook for 10 minutes or until al dente. Transfer to a bowl, sprinkle with the paprika, olives, sausage, broth, cheese, and tortilla chips. Mix lightly and serve.