Preparation:
In 2-quart saucepan, heat chicken broth; set aside. In heavy-duty 3-quart saucepan, brown sausage over medium-high heat 4 minutes or until sausage is no longer pink; remove sausage. In same 3-quart saucepan, add oil and cook onion over medium heat, stirring occasionally, 3 minutes. Stir in bell pepper and garlic and cook 1 minute. Add rice and cook, stirring occasionally, 1 minute. Slowly add 1 cup broth, wine and oregano and cook, stirring constantly, until liquid is absorbed. Continue adding 2 cups broth, 1 cup at a time, stirring frequently, until liquid is absorbed.
Meanwhile, stir Ragu Light Pasta Sauce into remaining 1 1/2 cups broth; heat through. Continue adding broth mixture, 1 cup at a time, stirring frequently, until rice is slightly creamy and just tender. Return sausage to saucepan and stir in cheese and black pepper. Serve Immediately. |
