Wisconsin
Chicken & Sausage Ragu
- 1-pound rigatoni
- 1-pound Italian sausage cut in 1-inch chunks
- 1-pound boneless, skinless chicken thighs
- 1 cup diced onions
- 1 Tbsp olive oil
- 2 Tbsp minced fresh garlic
- 2 Tbsp tomato paste
- 1 tsp fennel seeds
- ½ tsp red pepper flakes
- ½ cup dry red wine
- 1-14.5 oz can diced tomatoes
- 1 cup low sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 dried bay leaf
- 2 oz. mascarpone or cream cheese
- parmesan cheese for garnish
Cook rigatoni according to package directions. Drain. Sauté sausage, chicken and onions in oil over medium high heat until browned (5-7 minutes). Add garlic, tomato paste, fennel seeds and pepper flakes. Cook until fragrant (2-3 minutes). Add wine, tomatoes, broth, vinegar and bay leaf. Bring mixture to a boil, reduce heat and simmer until sauce is reduced (about 5 minutes). Stir in mascarpone until melted. Spoon ragu over pasta and garnish with parmesan cheese.