One-Pot Creamy Red Wine Sausage Pasta (Printable Version)

Spicy sausage, tomatoes, and red wine create a rich creamy sauce. All cooked in one pot for minimal cleanup.

# What You'll Need:

→ 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

# How to Make It:

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 3–4 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 12–14 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 2–3 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 Tips:

01 -
  • Everything happens in one pot, which means you can actually enjoy your meal instead of scrubbing cookware until midnight.
  • The red wine transforms into something silky and sophisticated, making a weeknight dinner feel like you tried way harder than you actually did.
  • It comes together faster than ordering takeout, but tastes like you've been simmering it all afternoon.
  • Spicy sausage does the heavy lifting flavor-wise, so you don't need a long ingredient list or complicated techniques.
02 -
  • Don't use cooking wine—it has added salt and tastes terrible; spend the extra dollar on something drinkable because your sauce will thank you for it.
  • The pasta continues to absorb liquid even after you remove the pot from heat, so if it looks slightly loose at the end, that's exactly right.
  • Add the cream off heat or with the burner on low, never high heat, or you risk the dairy breaking and making the sauce look grainy instead of silky.
03 -
  • Taste the wine before you cook with it—if it tastes good enough to drink, your sauce will taste even better.
  • Don't skip the soy sauce; it's just 2 tablespoons but it adds a savory depth that makes people ask what your secret ingredient is.
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