Sausage and Red Wine Pasta

This is on the fancier side of cooking for me. I don’t cook much with wine, but a friend left some at my house and since I am not a fan of drinking wine, I decided to cook with it! This dish has a rich flavor and with a buttery, red wine sauce, what’s not to love!

I used ground sausage in this dish because I think it adds a wonderful, savory flavor. It’s salty and I didn’t have to add any salt or pepper. The rosemary gives it a woodsy flavor and when reduced with the red wine, it’s perfect.

recipes with rachel sausage an red wine pasta

Tip: I add fresh oregano to the dish at the very end. I tear it with my hands and drop it directly into the skillet and stir. I don’t cut it on a board because it rubs out of the flavors and you don’t get all of the aroma and taste that fresh oregano can bring.

recipes with rachel sausage an red wine pasta

Sausage and Red Wine Pasta

Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes

recipes with rachel sausage an red wine pasta

Ingredients

  • 6oz – 8oz penne pasta, cooked (reserve 1 cup pasta water)
  • 1 lb ground sausage
  • 2 tbs minced garlic
  • 3 tbs tomato paste
  • 1/2 cup Cabernet Sauvignon
  • 1 cup pasta water
  • 1 cup freshly shredded parmesan cheese
  • 1 cup freshly shredded parmesan reggiano
  • 2 tbs butter
  • 1 tbs dried rosemary
  • 3 tbs fresh oregano

Recipe

  • In a large skillet, cook the ground sausage until it’s nice a browned.
  • Add in the minced garlic and tomato paste. Stir until it begins to blend together.
  • Add in the cabernet sauvignon and stir until everything is completely combined.
  • Add in the pasta water and stir.
  • Add in 1/2 cup of the parm and 1/2 of the parm reggiano.
  • Stir that all together until the cheese is melted and then add in the butter and rosemary. Stir until the butter is melted.
  • Add in the cooked pasta.
  • Add in the last 1/2 cups of parm and parm reggiano.
  • With your hands, tear the oregano and drop it into the skillet and stir.
  • Serve immediately!

XO, Rachel

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