One-Pot Creamy Red Wine Sausage Pasta (Printer-Friendly)

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

# What You Need:

→ Meat

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

# How to Cook:

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, sautéing 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 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 and fresh herbs before serving.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is honestly just a rinse and you're done.
  • The sausage browns first and builds this deep, savory foundation that makes the whole dish taste restaurant-quality.
  • Red wine and heavy cream transform into a sauce that coats each piece of pasta without being heavy or one-note.
  • Ready in 35 minutes, which means you're eating before the evening gets away from you.
02 -
  • Don't skip browning the sausage—that's where 80 percent of the flavor comes from, and rushing it means missing out on that deep, savory foundation.
  • Stir occasionally while the pasta cooks so it doesn't clump together at the bottom; the occasional stir keeps everything loose and even.
  • Add the cream at the very end; if you add it too early or boil it hard, it can separate and look broken instead of silky.
03 -
  • Use a deep skillet or Dutch oven instead of a regular saucepan—the extra surface area helps the sausage brown evenly and gives you room to stir without splashing.
  • Taste as you go, especially with salt, because the soy sauce already brings saltiness and you don't want to overdo it.
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