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

Savory sausage and pasta simmer in red wine cream sauce for an easy one-pot dinner.

# 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

# Steps:

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, 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.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor building.
  • The red wine and soy sauce create this unexpectedly deep richness that tastes like you spent hours on it.
  • It's genuinely comforting without feeling heavy, and it comes together faster than ordering delivery.
02 -
  • Don't skip browning the sausage properly—those caramelized bits are where most of the flavor lives, and rushing this step makes the dish taste thin.
  • Add the pasta uncooked directly to the pot; it absorbs all the liquid and becomes infused with flavor in a way that pre-cooked pasta never achieves.
  • If your sauce looks too thick toward the end, add a splash of broth or pasta water—it'll loosen up and become silky when the cream goes in.
03 -
  • Keep your soy sauce's alcohol content low by using the right amount; too much and it becomes salty rather than savory.
  • The secret to creamy sauce without it being heavy is stirring in the cream off the heat, so it doesn't break or separate in the bubbling sauce.
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