Creamy Red Wine Sausage Pasta (Printable)

Rich Italian-inspired pasta with sausage, red wine, and creamy tomato sauce

# 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

# How to Make It:

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, about 5–6 minutes.
02 - Add the chopped onion, garlic, and red bell pepper. Sauté for 3–4 minutes until the vegetables have softened.
03 - Pour in the red wine, scraping up any browned bits from the bottom. 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 12–15 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 another 2–3 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 Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying what you've made.
  • The soy sauce adds an unexpected umami depth that makes people ask for the recipe without you having to mention it.
  • It's genuinely foolproof once you understand that the pasta finishes cooking in the sauce, absorbing flavor as it goes.
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so if your sauce seems a touch loose at the end, it will tighten up as it sits—I learned this by over-reducing it once and ending up with a paste.
  • Using pre-grated Parmesan instead of freshly grated cheese will give you a grainy, separated sauce no matter how carefully you add it, because the anti-caking agents interfere with the cream's emulsion.
  • Room temperature cream stirred into a hot sauce is less likely to break than cold cream straight from the fridge, so let it sit out for a few minutes if you remember.
03 -
  • Cooking the pasta directly in the sauce means less starch gets washed away, which creates a creamier, more cohesive dish than cooking pasta separately—this is the secret that transforms it from good to something people actually crave.
  • If your sausage releases a lot of fat while browning, you can pour off some of it before adding the vegetables, but leave a tablespoon or two because that's where the flavor lives.
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