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One Pan Rigatoni with Creamy Red Wine Tomato Sauce

Yield: 6 servings | Prep Time: 5 minutes | Cook Time: 22 minutes | Total Time: 27 minutes


  • 2 tsp. extra virgin olive oil
  • 19.5 oz. turkey Italian sausage, casing removed
  • 1 medium onion, diced (about ½-¾ cup diced onion)
  • 1 red bell pepper, diced (about 1 cup diced red bell pepper)
  • 1 clove garlic, minced
  • 1 can (28 oz.) crushed tomatoes
  • ½ cup Holland House® Red Cooking Wine
  • 1 cup reduced sodium chicken broth
  • 1 tsp. oregano, dried
  • 1 lb. pasta, rigatoni recommended
  • 4 oz. cream cheese, reduced fat
  • parsley or basil, fresh, for garnish, optional
Shop Ingredients


  1. In a large deep pot, heat olive oil over medium-high heat. Add Italian sausage, onion, bell pepper and cook, breaking up sausage, until onions are translucent and sausage is cooked through. Add garlic and cook for one minute or until fragrant.
  2. Add crushed tomatoes, Holland House® Red Cooking Wine, chicken broth, and oregano. Increase heat to high and bring to a boil.
  3. Reduce heat to a high simmer (medium/medium-low) and add pasta. Stir to combine and push pasta down into sauce. Cover and cook for 15 minutes, stirring frequently, or until pasta is al dente.
  4. Reduce heat to low and add cream cheese. Stir until cream cheese is melted and combined. Serve topped with fresh parsley or basil, if desired.