Quick Chicken Sausage Ragu

www.mykitchenadventures1.blogspot.com
adapted from Giada's Family Dinners

Servings - 10  Serving Size - 1/10th of recipe or approx about 1/2 cup of ragu   Points Plus - 3 Points+ (ragu only)
( Nutrition information for ragu ONLY )   Calories - 126.3,   Total Fat - 4.4g,   Carb. - 10.4g,   Protein - 9.8g,   Fiber - 2.1g
*2 oz. dry pasta = 5 points+ OR 2 oz. dry whole wheat pasta =4 points+


1 tsp. olive oil
16 oz. raw Italian chicken sausage, removed from casings, or in bulk
1 cup onion, finely diced
3 cloves garlic, minced
2 tsp. finely minced fresh rosemary
a dash of red pepper flakes
1/2 cup dry white wine
1 - 32 oz. jar low fat marinara sauce or 4 cups homemade
1 - 15 oz. can diced tomatoes, no added salt, undrained*

1.  In a dutch oven, over med-high heat, warm up the olive oil.  Add the chicken sausage, and cook, breaking apart as it cooks, until browned and no longer pink.  Add in onion and allow to cook for about 3 minutes, or until it begins to soften.  Add in garlic and cook for another minute or so.  Add in rosemary and red pepper flakes.  
2.  Add in the white wine.  Allow to come to boil, scraping any browned bits from the sausage on the bottom of the pan with your spoon.  Add in the marinara and the tomatoes.  (* if your marinara is not thick...Mids is very thick...you may want to drain off some of the excess juice from the canned tomatoes.  If it is thick, you can just add the can as is)
3.  Partially cover and allow sauce to start to bubble.  Turn heat down to low and simmer for about 30 minutes to blend flavors.  
4.  Serve over al dente pasta and steamed spinach, if desired.  

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