2 teaspoons extra virgin olive oil
19.5 ounces turkey Italian sausage, casing removed
1 medium onion, diced (about 1/2 – 3/4 cup diced onion)
1 red bell pepper, diced (about 1 cup diced red bell pepper)
1 clove garlic, minced
1 can (28oz) crushed tomatoes
1/2 cup red wine
1 cup reduced sodium chicken broth
1 teaspoon dried oregano
1 16 oz. pkg. pasta (I recommend Rigatoni)
4 ounces reduced fat cream cheese
Fresh parsley or basil to garnish, optional
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, 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.