One-Pot Creamy Red Wine Sausage Pasta (Print)

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

# Ingredients:

→ 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

# Instructions:

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 3–4 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 12–14 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 2–3 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.

# Pro Tips:

01 -
  • Everything cooks in one pot, which means dinner is ready before the dishes pile up—a rare gift on weeknights.
  • The red wine deepens the sauce in ways that make people think you spent hours in the kitchen when you really didn't.
  • Spicy sausage and cream create this perfect tension of flavors that feels both indulgent and somehow balanced.
02 -
  • Don't walk away during the simmering phase—stir occasionally so the pasta cooks evenly and doesn't stick to the bottom and burn, which I learned the hard way and spent 20 minutes scrubbing.
  • The pasta will continue absorbing liquid even after you remove the pot from heat, so if your sauce seems slightly thin at the end, that's intentional; it will thicken as it sits.
  • Red wine varies in flavor, and what matters is that it's dry and something you'd enjoy drinking—the acidity and tannins are what balance the richness.
03 -
  • Use a Dutch oven or heavy-bottomed pot instead of a thin skillet—it distributes heat more evenly so nothing scorches on the bottom while pasta at the top is still hard.
  • If your sauce looks too thick as it cools, stir in a splash of broth or pasta water; it will loosen up and coat beautifully again when warmed.
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