Black Olive Sauced Chicken Sausage With Red Pepper And Tomato Ravioli Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

Steps:

• 1. Cook ravioli according to directions on package, until al dente (slightly firm on the edges.) When draining ravioli, save a cup of the pasta water to add to sauce later, if needed. Return ravioli to pot.
• 2. Remove seeds from peppers and cut into 1" squares (or bite-size pieces). Peel onion and slice into "strips".
• 3. Saute sausage in oil until it is no longer pink. Add peppers and onions to the skillet and saute until sausage is browned and peppers and onions are tender.
• 4. Put stewed tomatoes in blender until "sauce" consistency. Add to skillet with the sausage and peppers and simmer until the tomato sauce is cooked (about 15 minutes.) (I don't usually need it, but you may add a little pasta water into the sauce if you like it thinner.)
• 5. Pour sauce & peppers over ravioli and gently mix. Simmer for a few minutes until the ravioli is tender (do not overcook!). Sprinkle with basil, salt, pepper & grated cheese if desired.
• 6. Serve with some crusty bread ~ enjoy!

Steps:

• In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.