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black olive sauced chicken sausage with red pepper and tomato ravioli

(3 ratings)
Recipe by
Barbara Mayo
Collierville, TN

This is a really quick and easy recipe because you use ready made chicken sausage and pasta I used raviloi for my pasta but any pasta will work.

(3 ratings)
yield 4 -6
prep time 10 Min
cook time 30 Min

Ingredients For black olive sauced chicken sausage with red pepper and tomato ravioli

  • 1 lb
    package chicken sausage (i use fire roasted pepper and onion with asaigo cheese)
  • 1/2 c
    good red wine
  • 1 can
    14.5 oz. can fire roasted chopped tomatoes
  • 1/2 c
    fresh basil chopped
  • 1 c
    sliced black olives
  • 1
    bay leaf
  • 1 Tbsp
    sugar
  • 2 Tbsp
    olive oil
  • 2 pkg
    10.6 oz. or about packages refrigerated fresh ravioli (i used red pepper and tomato)
  • 2 qt
    water for pasta( save 1 cup pasta water for sauce)
  • 1 tsp
    sea salt

How To Make black olive sauced chicken sausage with red pepper and tomato ravioli

  • 1
    Place large saucepan on medium high heat and add olive oil . Slice chicken sausage on the diagonal and place in pan cook for 2-3 minutes then add wine, tomatoes, basil, black olives, bay leaf and sugar stir until incorporated reduce heat to low and simmer for 20 minutes. Remove bay leaf before serving.
  • 2
    Fill a large pasta pot ¾ full of water add 1 teaspoons sea salt and bring to a boil. Place pasta in pot and cook as directed on package. Drain saving 1 cup of pasta water to mix into sauce. Toss pasta into sauce pan with sauce mix well. To plate place 6-8 ravioli in pasta bowl and top with 2 ladles of sauce, sprinkle fresh grated asaigo cheese on top and garnish with fresh basil sprig.

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