One-Pot Creamy Red Wine Sausage Pasta (Print Version)

Rich, comforting pasta with spicy sausage, tomatoes, and red wine in a creamy sauce—all in one pot.

# What You'll Need:

→ Meats

01 - 10 oz Italian sausage (mild or spicy), sliced or crumbled, casings removed

→ 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 - ½ cup dry red wine
08 - 3 cups low-sodium chicken broth
09 - 2 tablespoons soy sauce
10 - ½ cup heavy cream

→ Spices and Seasonings

11 - 1 teaspoon dried oregano
12 - ½ teaspoon dried basil
13 - ¼ teaspoon crushed red pepper flakes
14 - Salt and black pepper to taste

→ Garnish

15 - ¼ 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 additional minute.
03 - Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow to 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 thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
06 - Stir in the heavy cream and simmer uncovered for 2 to 3 minutes until the sauce becomes 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 less cleanup and more time actually enjoying dinner.
  • The red wine and cream create this silky, restaurant-quality sauce that tastes like you fussed way more than you actually did.
  • It comes together in 35 minutes flat, perfect for those nights when you're hungry but don't want to spend forever cooking.
02 -
  • Don't walk away while the pasta is cooking because it can stick to the pot if you're not stirring it occasionally—one burnt bottom is enough to learn this lesson.
  • The soy sauce isn't about making it taste like soy; it's about umami depth, so trust it even though it seems weird in an Italian-inspired dish.
  • If your sauce seems too thin when the pasta finishes, don't panic—the cream will thicken it up in those final minutes.
03 -
  • If you love pasta creamy, reserve a cup of starchy pasta water before draining and add it back if the sauce seems too thick after the cream—it's a game changer.
  • Grate fresh Parmesan right before serving because pre-grated cheese has anti-caking agents that prevent it from melting as beautifully into the hot sauce.
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