Creamy Red Wine Sausage Pasta (Print View)

Rich, creamy pasta with sausage, red wine, and tomatoes 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 tablespoons soy sauce
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon red chili flakes (optional)
14 - 1/2 teaspoon black pepper
15 - Salt to taste

→ Garnish

16 - Fresh basil or parsley, chopped

# Method:

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, approximately 5 to 6 minutes.
02 - Add the chopped onion, garlic, and red bell pepper. Sauté for 3 to 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, red chili flakes (if using), and black pepper.
05 - Add the uncooked pasta to the pot, ensuring 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 to 15 minutes, 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 to 3 minutes, until the sauce is creamy and coats the pasta evenly.
07 - Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh basil or parsley.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying your meal.
  • The soy sauce adds an unexpected depth that makes people ask what your secret ingredient is.
  • It's elegant enough for guests but casual enough for a Tuesday night when you're tired.
02 -
  • Don't skip the deglazing step—those caramelized bits on the bottom of the pot are where half the flavor lives.
  • Add the cream at the very end, not earlier; if you add it too soon, it can curdle or break as everything simmers.
  • Taste as you go, especially with salt; sausage varies wildly in how much salt it contains, and you don't want an oversalted dish.
03 -
  • Buy your sausage fresh from the butcher counter if possible; it tastes noticeably better than pre-packaged, and the quality difference shows in the final dish.
  • If your pasta is still hard when most of the liquid has been absorbed, add a splash more broth and keep cooking; every pasta shape absorbs liquid at a slightly different rate.
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