Spicy sausage and penne simmered with red wine, tomatoes, and cream for a rich, satisfying Italian-inspired one-pot meal.
# What You 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:
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. 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 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.
