Creamy Red Wine Sausage Pasta (Print Version)

Rich, comforting pasta with Italian sausage, red wine, and cream in a savory tomato sauce. Ready in 40 minutes, all in one pot.

# What You’ll Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), casings removed

→ Vegetables & Aromatics

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

→ Pasta

06 - 10 oz short pasta (penne, rigatoni, or fusilli)

→ Liquids

07 - 1/2 cup dry red wine
08 - 3 cups low-sodium chicken or vegetable broth

→ Dairy

09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese

→ Seasonings

11 - 2 tbsp soy sauce
12 - 1 tsp dried oregano
13 - 1/2 tsp chili flakes (optional)
14 - 1/2 tsp black pepper
15 - Salt, to taste

→ Garnish

16 - Fresh basil or parsley, chopped

# How to Make It:

01 - Heat a large, heavy-bottomed pot or deep skillet over medium heat. Add the sausage and cook, breaking it apart with a spatula, until browned and cooked through, about 5-6 minutes.
02 - Add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until the vegetables have softened.
03 - Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
04 - Stir in the canned tomatoes, chicken broth, soy sauce, oregano, chili flakes (if using), and black pepper.
05 - Add the uncooked pasta to the pot, making sure it is mostly submerged in the liquid. Bring to a gentle boil, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
06 - Stir in the heavy cream and Parmesan cheese. Cook uncovered for another 2-3 minutes, until the sauce is creamy and coats the pasta.
07 - Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh basil or parsley.

# Additional Tips::

01 -
  • Everything cooks in one pot, so you can sit down with a glass of wine while dinner finishes itself.
  • The soy sauce is a secret umami punch that makes people ask what your trick is.
  • It tastes rich and slow-cooked but comes together in less time than it takes to watch a sitcom.
  • Leftovers get even better overnight as the pasta soaks up more of that creamy, winey sauce.
02 -
  • Don't skip scraping the bottom of the pot after adding the wine—that's where all the deep, savory flavor lives.
  • Stir the pasta every few minutes while it cooks or the pieces touching the bottom will stick and burn.
  • Add the cream only after the pasta is done cooking, or it can curdle from too much heat.
  • If the sauce looks too thick at the end, splash in a little more broth or pasta water to loosen it up.
03 -
  • Use a wide, heavy-bottomed pot so the pasta cooks evenly and the liquid reduces at the right pace.
  • Taste the pasta a minute or two before the timer goes off—it should be just shy of al dente since it keeps cooking in the sauce.
  • If you want extra richness, stir in a tablespoon of butter along with the Parmesan at the end.
  • Always grate your own Parmesan—it melts smoother and tastes sharper than anything from a shaker.
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