I make this ragu when the day runs long and I still want a warm bowl that hugs back. Chicken sausage browns and sizzles. Onion softens. Garlic wakes up. Tomato paste turns brick red and sweet. White wine steams and lifts every tasty bit from the pan. The sauce settles into a steady bubble. Crushed tomatoes, rosemary, thyme, and a bay leaf do slow work. A splash of stock rounds things out. A small piece of parmesan rind melts in and makes it cozy. I toss the sauce with wide pasta so every ribbon carries flavor. This pot checks so many boxes for me. It fits italian chicken sausage recipes. It stands in for mild italian sausage recipes. It bridges sausage and chicken recipes and pasta and sausage recipes. It reads like a sausage pasta recipe. It belongs with sausage recipes for dinner. It is weeknight easy and Sunday calm. If you try it and want tweaks I am all ears. We can tune heat or herbs on your next batch.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Sausage Ragu Recipe
- 3) Ingredients for Chicken Sausage Ragu
- 4) How to Make Chicken Sausage Ragu
- 5) Tips for Making Chicken Sausage Ragu
- 6) Making Chicken Sausage Ragu Ahead of Time
- 7) Storing Leftover Chicken Sausage Ragu
- 8) Try these pasta dinners next
- 9) Chicken Sausage Ragu
- 10) Nutrition
1) Key Takeaways
I cook this ragu when a busy day needs a soft landing. The pot warms fast and the room smells like garlic and tomato. Wide pasta grabs every bit. That simple move makes dinner feel generous and calm.
Linda at Cook Daily Recipe brings a steady hand and a friendly nudge. I keep the steps short and clear. I aim for rich flavor without fuss. If you want a small kick I add a pinch of red pepper. If not I keep it mellow and cozy.
The sauce uses chicken sausage so it feels lighter than beef ragu yet it still tastes deep. It fits a weeknight and it shines for guests. If the table needs seconds this pot will deliver without breaking a sweat.
2) Easy Chicken Sausage Ragu Recipe
I lean on Chicken Sausage Recipes when time runs thin and hunger shows up with a grin. Chicken Sausage Recipes keep flavor big and the work small. I brown the sausage and let the onions go soft. Tomato paste turns dark and sweet. Wine lifts the good bits from the pan and the sauce begins to glow.
The crushed tomatoes slip in and the herbs follow. I taste and adjust. I want a sauce that clings and a finish that feels round. This pot speaks to italian chicken sausage recipes and mild italian sausage recipes in one easy bowl.
My kids call this comfort pasta. I call it dinner that never fails. It sits inside sausage and chicken recipes and pasta and sausage recipes without heavy effort. It reads like a simple sausage pasta recipe and it belongs with sausage recipes for dinner every time.
3) Ingredients for Chicken Sausage Ragu
Italian chicken sausage I use links with casings removed. The meat browns fast and gives the sauce a savory base with a clean finish.
Olive oil A small pour helps the sausage caramelize and keeps the aromatics moving without sticking.
Yellow onion One large onion diced fine. It softens to sweet and fills the pot with a gentle aroma.
Celery and carrots I dice both small. They melt into the sauce and add body and a quiet sweetness.
Garlic Four cloves minced. I cook it until it smells nutty and bright.
Tomato paste A few spoonfuls brown in the pot and bring deep tomato flavor.
Dry white wine A short splash loosens the fond and adds lift. Stock works if wine is not your thing.
Crushed tomatoes A big can makes the base of the sauce and simmers into a soft texture.
Chicken stock Low sodium stock keeps the simmer smooth and rounds the edges.
Parmesan rind A small piece melts into the pot and brings a nutty note.
Rosemary thyme bay Fresh sprigs and a bay leaf perfume the sauce without stealing the show.
Milk or cream A small splash at the end softens the acidity and adds gloss.
Pappardelle Wide ribbons hold the ragu. Rigatoni works when the pantry runs low.
Parmesan I grate a handful for the pot and keep more for the table.
Red pepper flakes salt pepper These finish the dish. Add heat to taste and season until the flavor pops.
4) How to Make Chicken Sausage Ragu
Step one brown the sausage I heat a heavy pot and add oil. Sausage goes in and cooks until browned with small crisp bits. I move it to a bowl.
Step two soften the aromatics Onion celery and carrots hit the pot with a pinch of salt. I stir until they slump and turn sweet.
Step three wake the tomato Garlic and tomato paste join the party. I cook until the paste looks deep red and smells toasty.
Step four deglaze and simmer I pour in wine and scrape the fond. Sausage returns with tomatoes stock herbs and rind. The pot settles into a gentle bubble.
Step five finish and toss I pull out the herb stems and rind then stir in milk. Pasta cooks in salted water. I toss pasta with the ragu and shower it with parmesan.
5) Tips for Making Chicken Sausage Ragu
Salt the pasta water well. That first step seasons every bite from the inside. I use a good pinch for a large pot.
Let the sauce reduce until it looks glossy and clings to the spoon. Patience here pays off. The flavor grows round and full.
Save a cup of pasta water. A small splash brings the sauce and pasta together. The starch makes everything silky and smooth.
6) Making Chicken Sausage Ragu Ahead of Time
I often make the sauce a day ahead. The rest in the fridge deepens the flavor and makes dinner a breeze after work.
Reheat the ragu over low heat with a small splash of stock. Stir now and then until the sauce loosens and shines again.
Cook the pasta fresh at serving time. The texture stays firm and the dish feels bright. This plan fits easy chicken sausage dishes when guests drop by.
7) Storing Leftover Chicken Sausage Ragu
Leftovers keep in a sealed container for four days in the fridge. The flavor stays bold and the sauce sets up well.
For the freezer I portion the ragu without pasta. Labeled tubs stack neatly and make weeknight chicken sausage meals simple.
To reheat I warm the sauce in a pan and add fresh cooked pasta. A small splash of pasta water brings back the gloss and the cling.
8) Try these pasta dinners next
9) Chicken Sausage Ragu
Chicken Sausage Recipes Ragu with Pappardelle
Ingredients
- 800 g italian chicken sausage removed from casings
- 2 tbsp olive oil
- 1 large yellow onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 120 ml dry white wine or extra stock
- 800 g crushed tomatoes
- 480 ml chicken stock low sodium
- 1 parmesan rind optional
- 1 sprig rosemary
- 2 sprigs thyme
- 1 bay leaf
- 60 ml milk or heavy cream
- 500 g pappardelle or rigatoni
- 60 g grated parmesan plus extra for serving
- 1 tsp red pepper flakes to taste
- 1 tsp kosher salt plus more to taste
- fresh black pepper
Instructions
- Warm a large heavy pot over medium heat then add olive oil.
- Add sausage and cook until browned breaking it into small bits then scoop to a bowl.
- In the same pot add onion celery and carrots with a pinch of salt then cook until soft.
- Stir in garlic and tomato paste and cook until the paste turns deep red.
- Pour in wine to deglaze and scrape the pot then simmer until most liquid cooks off.
- Return sausage to the pot then add crushed tomatoes stock parmesan rind rosemary thyme and bay leaf.
- Bring to a gentle simmer then cook uncovered and stir now and then for 45 to 60 minutes until thick and glossy.
- Fish out the herb stems rind and bay leaf then stir in milk.
- Boil pasta in salted water until al dente then reserve a cup of pasta water and drain.
- Toss pasta with sauce and a splash of pasta water then cook one minute and season with salt and pepper.
- Finish with grated parmesan and red pepper flakes then serve hot.
10) Nutrition
Serving Size one of six. Calories about five hundred sixty. Protein sits near thirty two grams. Carbs land near sixty grams with fiber near six. Fat rests near twenty two grams with eight from saturated fat. Sodium stays under one thousand milligrams when stock is low sodium. Figures vary by brands and portion size. I use these numbers as a friendly guide not a strict rule.
Written by Linda for Cook Daily Recipe. Find more cozy bowls on our site at https://www.cookdailyrecipes.com
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