One-Pot Creamy Red Wine Sausage Pasta (Printable)

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 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 (optional)
14 - Salt and black pepper to taste

→ Garnish

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

# How to Make It:

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, about 3 minutes. Stir in the garlic and cook for 1 minute more.
03 - Pour in the dry 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 if using, uncooked pasta, and chicken broth. Stir to combine thoroughly.
05 - Bring the mixture 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 -
  • The entire dish cooks in one pot, which means less cleanup and more time enjoying dinner instead of standing at the sink.
  • Red wine and sausage create a sauce so rich and complex you'd think it simmered for hours, but it's ready in half that time.
  • It's flexible enough to customize with whatever vegetables or proteins you have on hand without losing its soul.
02 -
  • If the pasta isn't tender enough when the liquid is mostly absorbed, add a splash more broth and keep simmering—every stove cooks differently, so trust your eyes over the timer.
  • Don't skip the soy sauce; it sounds odd but it's the ingredient that makes people say 'what's in this?' because it deepens the savory notes without being identifiable.
  • Add the cream at the very end—if you stir it in too early and let it simmer too long, it can break or separate and lose that beautiful silky quality.
03 -
  • Brown the sausage fully before adding anything else; this step builds the foundation of flavor that makes the entire dish taste deeper and more complex.
  • Taste as you go in the last few minutes; salt and pepper adjustments at the very end make the difference between good and unforgettable.
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