Black olive sauced chicken sausage with red pepper and tomato ravioli

Barbara Mayo


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 votes

10 Min
30 Min


  • 1 lb
    package chicken sausage (i use fire roasted pepper and onion with asaigo cheese)
  • 1/2 c
    good red wine
  • 1 can(s)
    14.5 oz. can fire roasted chopped tomatoes
  • 1/2 c
    fresh basil chopped
  • 1 c
    sliced black olives
  • 1
    bay leaf
  • 1 Tbsp
  • 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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About Black olive sauced chicken sausage with red pepper and tomato ravioli

Course/Dish: Chicken Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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