One-Pot Creamy Red Wine (Printable)

Creamy pasta simmered with Italian sausage, red wine, tomatoes, and herbs for a rich, comforting meal.

# What You'll 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

# Directions:

01 - Heat a large heavy-bottomed pot or deep skillet over medium heat. Add sausage and cook, breaking it apart with a spatula, until browned and cooked through, approximately 5-6 minutes.
02 - Add chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until vegetables have softened.
03 - Pour in red wine, scraping up any browned bits from the pot bottom. Simmer for 2 minutes to reduce slightly.
04 - Stir in canned tomatoes, broth, soy sauce, oregano, chili flakes if using, and black pepper.
05 - Add uncooked pasta to the pot, ensuring it is mostly submerged. Bring to a gentle boil, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 12-15 minutes until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and Parmesan cheese. Cook uncovered for 2-3 minutes until sauce is creamy and coats the pasta.
07 - Taste and adjust seasoning with salt as needed. Serve hot, garnished with fresh basil or parsley.

# Expert Tips:

01 -
  • One pot means one pot to wash, and honestly, that alone makes dinner feel possible on a weeknight.
  • The soy sauce does something quietly magical that you won't quite name until someone asks what makes it taste so good.
  • It comes together in the time it takes to pour a glass of wine and change out of work clothes.
  • Creamy without feeling heavy, rich without being fussy, and somehow it tastes like you tried harder than you actually did.
02 -
  • Don't skip browning the sausage properly or the whole dish tastes a little flat and one-dimensional.
  • The pasta needs to cook directly in the broth, not boiled separately, because it absorbs the flavors and the starches thicken the sauce naturally.
  • Add the cream at the very end after removing the pot from high heat, or it can separate and look broken instead of silky.
03 -
  • Don't use your best red wine, but don't use the worst either, something in the middle tastes best and you won't feel bad cooking with it.
  • Keep the heat at medium-low once you add the pasta so the sauce doesn't reduce too quickly and dry out before the pasta finishes.
  • If the pot looks too liquid after the pasta is done, don't panic, just leave the lid off for a minute or two and it will thicken as it sits.
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