Chicken & Sausage Ragu
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 8 ounces fettuccine
- 1 lb Italian sausage, cut into 1-inch chunks
- 1 lb skinless chicken thigh, boneless, cut into 1-inch chunks
- 1 cup diced onion
- 1⁄4 cup olive oil
- 2 tablespoons garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon fennel seed
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup dry red wine
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1 cup low sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 bay leaf
- 2 ounces cream cheese
- parmesan cheese, shredded
- fresh parsley, chopped
directions
- Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.
- Sauté sausage, chicken, and onion in oil in a large sauté pan over medium-high heat until browned, 5–7 minutes. Add garlic, tomato paste, fennel seed, and pepper flakes; cook until fragrant, 2–3 minutes.
- Deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer, 5 minutes.
- Stir in cream cheese until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.
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RECIPE SUBMITTED BY
pansregnig
Jackonville, 48
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