Veggie and Chicken Sausage Ragu
Cook: 15 minutes
1 12 oz bag Garlic Herb Pappardelle
2 tbsp Tuscan Herb Olive Oil
1 small onion, chopped (1/2 - 2/3 cup)
2 carrots, peeled and diced
2 zucchini, diced
1 red bell pepper, diced
1 lb chicken sausage, sliced
1 tbsp flour
8 oz chicken broth
1/2 cup white wine
salt and pepper, to taste
Bring large pot of water to a boil. Add salt. Cook Pappardelle, testing after three minutes. May need another minute to reach tender but firm perfection.
In another pot, sauté carrots in olive oil. After 2 minutes, add onions, then red pepper and zucchini. Season with salt and pepper. Add the chicken sausage and cook until heated through. Sprinkle with flour, stirring. Add wine and bring to a boil, then add broth and bring to a boil.
Garnish with parmesan and fresh parsley.