1 1/2 lbs. bulk Italian sausage, removed from casings and crumbled
1 package (16 oz.) arborio rice
6 cups chicken broth or water
1 jar (1 lb. 8 oz.) Ragu® Sauce
1/2 cup grated Parmesan cheese
2 Tbsp. finely chopped fresh parsley leaves
In 12-inch deep nonstick skillet, brown sausage; drain. Stir in rice. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes. Stir in Sauce and cheese. Cover and cook, stirring occasionally, 10 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in parsley.
Tip: Use leftovers to stuff boneless chicken breasts for a scrumptious family dinner the next day.