One-Pot Creamy Red Wine Sausage Pasta (Printable)

Rich Italian-inspired pasta with sausage, red wine, and cream cooked together in one pot.

# 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 - 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
14 - Salt and black pepper to taste

→ Garnish

15 - 1/4 cup grated Parmesan cheese
16 - Fresh basil or parsley, chopped

# Directions:

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. Let simmer for 2 minutes to reduce slightly.
04 - Add the crushed tomatoes, soy sauce, oregano, basil, red pepper flakes, uncooked pasta, and chicken broth. Stir to combine thoroughly.
05 - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 12 to 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 to 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 cheese and fresh herbs before serving.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means one bowl to wash and actual time to relax after dinner.
  • The sausage gives you that savory, slightly spicy backbone that makes every bite feel indulgent without being fussy.
  • Red wine reduces down into something silky that makes the whole sauce taste like it belongs in a restaurant, but tastes even better because you made it.
02 -
  • Don't add the pasta to the liquid until you're ready to cook it, because pasta begins absorbing liquid the moment it touches it, and you want that absorption to happen in the final 12 to 14 minutes when everything else is cooking together.
  • The soy sauce isn't about making it taste Asian; it's about adding a layer of salty-savory depth that makes people taste the dish and wonder what's different about it, and that secret ingredient is what makes you feel like a brilliant cook.
03 -
  • Save some pasta water before you drain it; a splash of starchy pasta water is your secret weapon for adjusting the sauce consistency at the very end without diluting the flavor.
  • Grate the Parmesan right before serving because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the warm sauce the way freshly grated cheese does.
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