Creamy Red Wine Sausage Pasta (Print version)

Rich Italian sausage pasta simmered with red wine, tomatoes, and cream in one pot for an easy, comforting meal.

# What You 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:

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. 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 tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying dinner instead of scrubbing pans.
  • The soy sauce adds an unexpected umami depth that makes people ask what your secret ingredient is.
  • It tastes like you spent hours simmering when really you've got dinner on the table in 40 minutes flat.
02 -
  • Don't skip breaking up the sausage as it cooks—it distributes the flavor throughout instead of leaving you with clumps.
  • Adding pasta directly to the pot means it absorbs all the broth and wine, making each bite taste like it's been simmering for hours.
  • If your sauce looks too thick before you add the cream, it'll tighten up as the pasta finishes cooking—be patient and trust the process.
03 -
  • Don't be afraid of that soy sauce—it's the difference between good pasta and the kind people remember.
  • Taste as you go, especially at the end; one more pinch of salt or fresh cracked pepper can shift everything into focus.
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