Creamy Red Wine Sausage Pasta (Printable Version)

Spicy sausage, red wine, and cream meld into a rich tomato pasta sauce. One pot, 35 minutes, pure comfort.

# 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 - ½ cup dry red wine
08 - 3 cups low-sodium chicken broth
09 - 2 tablespoons soy sauce
10 - ½ cup heavy cream

→ Spices & Seasonings

11 - 1 teaspoon dried oregano
12 - ½ teaspoon dried basil
13 - ¼ teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste

→ Garnish

15 - ¼ cup grated Parmesan cheese
16 - Fresh basil or parsley, chopped

# Steps to Follow:

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 to the skillet. Sauté until softened, approximately 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 of the pan. Allow to simmer for 2 minutes to reduce slightly.
04 - Add the crushed tomatoes, soy sauce, oregano, basil, red pepper flakes if desired, uncooked pasta, and chicken broth. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 14 minutes, stirring occasionally, until the pasta reaches al dente consistency and most 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 evenly. Season with salt and pepper to taste.
07 - Remove from heat. Top each serving with Parmesan cheese and fresh herbs before serving.

# Additional Tips::

01 -
  • Everything cooks in one pot, so there is no juggling multiple pans or timing anxieties.
  • The sausage fat, wine, and cream create a deeply savory sauce that tastes like it took hours.
  • It reheats beautifully the next day, sometimes even better when the flavors have had time to settle.
02 -
  • Do not skip deglazing with the wine, those browned bits are where all the depth lives.
  • Stir the pasta occasionally while it simmers or it will stick to the bottom and scorch.
  • Add the cream at the end, not during the simmer, or it may break and look grainy.
03 -
  • Reserve a cup of the cooking liquid before adding cream, you can use it to loosen the sauce if it gets too thick.
  • Let the finished pasta rest off the heat for two minutes before serving, the sauce will cling better and the flavors will settle.
  • Use a deep skillet or Dutch oven with a lid, a shallow pan will cause the liquid to evaporate too quickly and leave the pasta undercooked.
Go Back