It’s a mouthful…literally.
Some of my best meal ideas only take about 20 minutes. Today is no exception and yes, it’s another back pocket recipe that’ll save you loads of time. Not only is it quick cooking, but it’s jam packed with loads of flavor. Get ready for your next weeknight obsession with a recipe I’d like to call – Spicy Chicken Sausage Ragout.
1 pound of chicken Italian sausage, casings removed
1/2 cup of diced onion
1/2 cup of diced bell pepper
4 cloves of minced garlic
1 1/2 tablespoons of olive oil
2 teaspoons of tomato paste
1 cup of red wine
1 can of diced tomatoes
1 cup of fresh chopped cherry tomatoes
2 sprigs of fresh thyme
1/2 chicken bouillon cube
1 good pinch of garlic powder
1 good pinch of red pepper flakes
1 good pinch of dried Italian seasoning
1 good pinch of sugar
salt and pepper, to taste
fresh basil, to garnish
Start by sautéing the chicken sausage with the onions, bell peppers, and garlic in olive oil. Season with a good pinch of salt and pepper. When the sausage is just about cooked through, add in the tomato paste and let cook for about 60 seconds. Then, add in the red wine and chicken bouillon. Cook for a few moments until the wine has reduced by about half. Then, add in the fresh thyme, garlic powder, red pepper flakes, dried Italian seasoning, and sugar.
Serve over creamy polenta. And be sure to garnish with chopped basil and a good drizzle of olive oil!
*For the polenta, I just cooked it in chicken stock and then added mascarpone cheese, heavy cream, and Pecorino Romano cheese. That’s it!