BLACK OLIVE SAUCED CHICKEN SAUSAGE WITH RED PEPPER AND TOMATO RAVIOLI

Black olive sauced chicken sausage with red pepper and tomato ravioli image

Provided by Barbara Mayo @joyouscook

Categories Chicken

Number Of Ingredients 11

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

Steps:

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.
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.