One Pan Rigatoni with Creamy Red Wine Tomato Sauce

4.46 from 35 votes

A weeknight dinner dream come true! A complete meal in one pan. This one pan rigatoni is filling, comforting and full of flavor.

Prep Time5

Cook Time22

Total Time27

Course: Pasta

Cuisine: American

Servings: servings

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 teaspoons extra virgin olive oil, 19.5 ounces Italian sausages, casing removed, ¾ cup diced onion, 1 cup diced red bell pepper, 1 clove garlic, minced
Add crushed tomatoes, wine, chicken broth, and oregano. Increase heat to high and bring to a boil.
1 can (28 oz.) crushed tomatoes, ½ cup dry red wine, 1 cup reduced sodium chicken broth, 1 teaspoon dried oregano
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.
16 oz. uncooked rigatoni
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.
4 ounces reduced fat cream cheese

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