Chicken Sausage Ragu Pasta

Ingredients

Ingredients

• 2 tbsp olive oil
• 1-1.25 lb chicken sausage, crumbled or sliced
• 1 tsp fennel seed
• 1 yellow onion, chopped
• 3 garlic cloves, chopped
• 1 dried bay leaf
• salt and pepper, to taste
• 0.5 cups white wine
• 1.5 cups chicken broth
• 28 oz crushed tomatoes (canned)
• 12-15 fresh basil leaves, torn
• 0.5 cups grated parmesan cheese
• 1 lb pasta

Instructions

1. Heat olive oil in a large skillet over medium‑high heat.
2. Add the chicken sausage and brown, breaking it up, for about 3 minutes.
3. Stir in fennel seed, onion, garlic, bay leaf, and season with salt and pepper; cook 4–5 minutes until softened.
4. Pour in white wine and chicken broth; simmer 1–2 minutes, scraping the pan.
5. Add crushed tomatoes; reduce heat and let the sauce bubble gently.
6. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions until al dente.
7. Remove the bay leaf from the sauce and stir in torn basil leaves.
8. Drain the pasta and toss it with the sauce.
9. Sprinkle grated Parmesan cheese on top and serve immediately.