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

Spicy sausage, tomatoes, and red wine meld into a creamy sauce—all in one pot for easy 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

# Steps:

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 happens in one pot, which means you actually get to enjoy your meal instead of drowning in cleanup.
  • The sausage renders its flavor into the sauce while the red wine adds depth that makes people ask what your secret ingredient is.
  • It comes together in 35 minutes total, making it perfect for those nights when hunger strikes before you've had a plan.
02 -
  • Don't add the cream to a rolling boil or it can separate; keep the heat gentle in those final minutes so it stays silky instead of turning grainy.
  • The pasta keeps absorbing liquid after you finish cooking, so if you're not serving immediately, add a splash of broth to loosen the sauce back up.
03 -
  • Use good sausage; the quality difference between grocery store sausage and something from a proper butcher is noticeable and worth the few extra dollars.
  • Don't walk away while the pasta is cooking—stir it every few minutes so it doesn't stick to the bottom and so the sauce coats it evenly as it hydrates.
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