Chicken and Sausage Ragu
8 oz. dry pappardelle or other noodles
1 lb. link Italian sausage, cut into 1" chunks
1 lb. boneless, skinless chicken thighs, cut into 1" chunks
1 cup onion, diced
2 T. garlic, minced
2 T. tomato paste
1 can diced tomatoes (14 oz.)
1 cup chicken broth
1 bay leaf
2 oz. cream cheese
Chopped fresh parsley
Bring a large pot of salted water to a boil for the pasta.
Cook pasta according to package directions, drain and set aside.
Saute sausage, chicken and onion in oil in a large saute pan over medium-high heat until browned, 5-7 minutes. Add garlic and tomato paste; cook until fragrant 2-3 minutes.
Stir in tomatoes, broth and bay leaf. Bring to a boil; simmer 5 minutes to reduce.
Finish with cream cheese, stirring until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.