Chicken Sausage Bolognese
  • 1 lb. chicken Italian sausage
  • 2 Tbsp. olive oil
  • 1/2 cup yellow onions, diced
  • 3 large cloves garlic, minced
  • 1 cup red (burgandy) wine
  • 2 (28 oz.) cans crushed tomatoes
  • 2 Tbsp. chopped Italian (flat-leaf) parsley
  • 1 Tbsp. chopped fresh rosemary leaves
  • Salt and pepper to taste
  • 1 - 2 lbs. pasta
  1. Heat olive oil in a sauce pan until moderately hot. Add crumbled chicken sausage and stir until browned. Add onion and cook until translucent, followed by garlic and continue to cook until garlic is soft but do not brown.
  2. Stir in wine and tomatoes. Lower heat and cook 20-30 minutes at a light simmer, stirring occasionally.
  3. Add parsley and rosemary and continue to cook approximately 15 minutes taking care not to burn. Season according to taste and serve over a pasta of your choice.
I bought a package of chicken Italian sausage and wasn't sure what to make. Upon searching the internet, I came about this recipe on A few minor changes and it was a nice change from the pork version. I used the supermarket (salted) wine and omitted any extra salt in the sauce. This makes a generous pot full.