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Lunch / Dinner

Chicken & Sausage Ragu

Why wait for the weekend to satisfy a craving for pasta with thick, rich meat sauce? Tame those hunger pangs tonight!

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Ingredients

COOK:

SAUTÉ:

DEGLAZE:

STIR IN:

Make sure to finish the ragu with cream cheese — it will add flavor and creaminess, and help thicken the sauce.

Instructions

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.

Sauté the chicken and sausage chunks with the onion in olive oil until browned.

Sauté the chicken and sausage chunks with the onion in olive oil until browned.

Stir in tomato paste to coat, then cook a few minutes to caramelize its sugars and intensify flavor.

Stir in tomato paste to coat, then cook a few minutes to caramelize its sugars and intensify flavor.

Deglaze the pan with wine, then simmer with tomatoes, broth, and vinegar until thickened.

Deglaze the pan with wine, then simmer with tomatoes, broth, and vinegar until thickened.

Nutritional Facts

Tags: Easy, Quick, Italian, Pasta

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