One-Pot Creamy Red Wine Sausage Pasta (Printable)

Rich Italian-inspired pasta with spicy sausage, red wine, and cream cooked in one pot for minimal cleanup.

# Components:

→ 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 - 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 (optional)
14 - Salt and black pepper to taste

→ Garnish

15 - ¼ cup grated Parmesan cheese
16 - Fresh basil or parsley, chopped

# Method:

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 3–4 minutes.
02 - Add the onion and bell pepper. Sauté until softened, about 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. 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.
05 - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 12–14 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 2–3 minutes, until the sauce is creamy and coats the pasta. Season with salt and pepper to taste.
07 - Remove from heat. Sprinkle with Parmesan and fresh herbs before serving.

# Expert Advice:

01 -
  • One pot means you're done cooking and cleaning before your wine glass is even empty.
  • The sausage releases its own fat, which seasons the entire dish without needing extra oil.
  • Red wine and cream together create a sauce so silky it feels like you spent hours on it.
02 -
  • Don't skip browning the sausage properly—those caramelized bits are where half the flavor comes from, and rushing it means a dull sauce.
  • Soy sauce sounds weird but it's the secret: it adds umami and depth that makes people think you simmered this for hours.
  • Keep tasting the pasta starting at twelve minutes because overcooked pasta will turn to mush and ruin the texture.
03 -
  • Use a Dutch oven if you have one because the heavy bottom distributes heat evenly and nothing burns to the edges while the center cooks unevenly.
  • Don't be shy with the Parmesan—it melts slightly from the heat and adds a sharp, salty finish that pulls the whole dish together.
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