Creamy Red Wine Sausage Pasta (Printable)

Comforting pasta with Italian sausage, red wine, and cream in one pot.

# 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 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

# Step-by-Step:

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, approximately 5 to 6 minutes.
02 - Add the chopped onion, garlic, and red bell pepper. Sauté for 3 to 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, ensuring 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 to 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 2 to 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 Suggestions:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying your meal with people you care about.
  • The soy sauce sneaks in a savory depth that makes everyone wonder what your secret ingredient is.
  • It comes together in 40 minutes flat, so it works for weeknight dinners when you're tired but don't want to compromise on flavor.
02 -
  • Don't add the cream while the sauce is violently boiling, because it can separate and look curdled—gentle heat in the last few minutes keeps everything silky and unified.
  • The soy sauce is not a typo; it sounds odd, but it's what transforms this from good pasta into the kind people ask you to make again.
03 -
  • Buy your sausage from a butcher counter if you can, because they can tell you exactly how much fat is in it and whether it's going to brown properly.
  • Stir the pasta every few minutes while it cooks so it doesn't clump together or stick to the bottom—it's not set-it-and-forget-it, but it's close enough for weeknight cooking.
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