Creamy Red Wine Sausage Pasta (Printable Version)

Rich, comforting pasta with Italian sausage, red wine, and cream 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 of the pot. 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, 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 12-15 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 2-3 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.

# Expert Tips:

01 -
  • One pot means less cleanup while you're actually enjoying dinner instead of scrubbing pans.
  • The soy sauce is a quiet secret that deepens every flavor without announcing itself.
  • Red wine transforms ordinary tomato sauce into something that tastes like you spent hours on it when you really didn't.
02 -
  • Don't skip the deglazing step because those browned bits on the pot bottom are liquid gold and they disappear the moment you add the wine.
  • Uncooked pasta in the pot isn't laziness—it's method, and it soaks up the flavorful broth directly instead of cooking in plain salted water.
  • The cream goes in at the very end because heat can break it if you're not careful, and you want it smooth and silky, not curdled.
03 -
  • Use a pot with a heavy bottom and lid so heat distributes evenly and nothing sticks or burns on the bottom during the simmering.
  • Don't put the lid on too early—let the liquid reduce a bit uncovered first so flavors concentrate before the pasta starts absorbing everything.
  • Cold wine or broth added to a hot pot can shock it, so let both come to room temperature slightly, or pour them in slowly while stirring.
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