Creamy Red Wine Sausage Pasta (Print)

Comforting pasta with sausage, tomatoes, and red wine in a rich creamy sauce.

# Ingredients:

→ 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 tablespoons soy sauce
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon chili flakes (optional)
14 - 1/2 teaspoon black pepper
15 - Salt, to taste

→ Garnish

16 - Fresh basil or parsley, chopped

# Instructions:

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 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.
08 - Serve hot, garnished with fresh basil or parsley.

# Pro Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying dinner instead of scrubbing pans.
  • The red wine and sausage create a deeply savory sauce that tastes like you've been simmering it for hours, but it's ready in under 45 minutes.
  • It's surprisingly forgiving—you can add more cream if you like it richer, swap the sausage type, or adjust the heat to your preference.
02 -
  • Don't skip the soy sauce—I learned this the hard way when I made it without and thought something was missing; that umami depth is what transforms good pasta into memorable pasta.
  • Keep the heat at medium-low once you add the pasta; high heat can make the sauce separate or the pasta turn mushy instead of al dente.
03 -
  • Use a pot with a lid and heavy bottom so heat distributes evenly and the pasta cooks consistently without sticking.
  • The wine you cook with should be something you'd drink; cheap wine with sulfites can leave a bitter aftertaste that even cream can't mask.
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