Description
A rich and creamy pasta dish enhanced with Italian sausage and red wine, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz (340 g) pasta (rigatoni, penne, or fusilli)
- 1 lb (450 g) Italian sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Squeeze of lemon or 1 tablespoon butter for finishing
Instructions
- Cook the pasta in heavily salted water until al dente, about 9–11 minutes.
- Brown the sausage in a skillet over medium-high heat for 6–8 minutes.
- Remove most fat from the skillet, leaving about 1 tablespoon.
- Sauté the onion and garlic for 2–3 minutes.
- Add tomato paste and cook for 1 minute.
- Deglaze with red wine and simmer for 3–5 minutes until reduced by half.
- Stir in heavy cream and Parmesan, seasoning to taste.
- Simmer for 6–8 minutes to thicken.
- Combine drained pasta with sauce, adding reserved pasta water until silky.
- Finish with a squeeze of lemon or butter.
Notes
Garnish with freshly grated Parmesan and parsley. Serve with a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg