Creamy Red Wine Sausage Pasta (Print Version)

Rich one-pot pasta with spicy sausage, red wine, and creamy tomato sauce. Ready in 35 minutes with easy cleanup.

# Components:

→ Meats

01 - 10 oz Italian sausage (mild or spicy), sliced or crumbled, casings removed if desired

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz canned crushed tomatoes

→ Pasta

06 - 10 oz penne or rigatoni

→ Liquids

07 - 1/2 cup dry red wine
08 - 3 cups low-sodium chicken broth
09 - 2 tablespoons soy sauce
10 - 1/2 cup heavy cream

→ Spices & Seasonings

11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste

→ Garnish

15 - 1/4 cup grated Parmesan cheese
16 - Fresh basil or parsley, chopped

# Directions:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook until browned, breaking up any large pieces, about 3 to 4 minutes.
02 - Add the onion and bell pepper. Sauté until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more.
03 - Pour in the red wine, scraping up any browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
04 - Add the crushed tomatoes, soy sauce, oregano, basil, red pepper flakes if using, uncooked pasta, and chicken broth. Stir to combine.
05 - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
06 - Stir in the heavy cream and simmer uncovered for another 2 to 3 minutes, until the sauce is creamy and coats the pasta. Season with salt and pepper to taste.
07 - Remove from heat. Sprinkle with Parmesan and fresh herbs before serving.

# Expert Advice:

01 -
  • Everything cooks in one pot, so youre not juggling multiple pans or drowning in dishes afterward.
  • The sausage and red wine build a deep, savory flavor that tastes like youve been simmering it all day.
  • Its flexible enough to handle whatever vegetables or pasta shapes you have on hand.
  • The creamy sauce clings to every piece of pasta without feeling heavy or overdone.
02 -
  • Stir the pasta every few minutes while it simmers or it will stick to the bottom and burn in spots.
  • If the sauce looks too thick before the pasta is done, add a splash more broth or water and keep cooking.
  • Dont skip the wine, even a cheap bottle adds a layer of complexity you cant get from broth alone.
  • Let the dish rest for a minute or two after you take it off the heat so the sauce can settle and thicken up even more.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent hot spots and keep the pasta from scorching on the bottom.
  • Grate your own Parmesan instead of using the pre-shredded stuff, it melts better and tastes fresher.
  • If you have leftovers, add a splash of broth or cream when reheating because the pasta will soak up the sauce as it sits.
  • Serve this with crusty bread to mop up every last bit of sauce, its too good to waste.
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