Thursday, January 8, 2015

Chicken & Sausage Ragu

COOK:
8oz. dry pappardelle or fettuccine pasta
SAUTÉ:
1lb. link Italian sausage, cut into 1-inch chunks
1lb. boneless, skinless chicken thighs, cut into 1-inch chunks
1cup diced onion
14cup olive oil
2Tbsp. each minced garlic and tomato paste
3/4tsp. fennel seed
12tsp. red pepper flakes
DEGLAZE:
12cup dry red wine
1can diced tomatoes in juice (14.5 oz.)
1cup low-sodium chicken broth
2Tbsp. balsamic vinegar
1bay leaf
STIR IN:
2oz. cream cheese
Shredded Parmesan
Chopped fresh parsley
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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