Imagine a dish that transports you straight to the rustic kitchens of Tuscany with just one bite - a culinary masterpiece that combines the rich, robust flavors of Italian sausage, the depth of red wine, and perfectly cooked curled pasta. This isn't just another pasta recipe; it's a symphony of flavors that will transform your ordinary dinner into an extraordinary dining experience. Get ready to impress your family and friends with a restaurant-quality meal that's surprisingly simple to prepare!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz curled pasta
- 1 lb Italian sausage
- 1 cup red wine
- 1 can diced tomatoes (14.5 oz)
- 2 cloves garlic, minced
- 1 onion, chopped
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Remove Italian sausage from casing and break into small chunks. Pat meat dry with paper towels to ensure proper browning.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add sausage and cook until well-browned, approximately 6-7 minutes, breaking meat into smaller pieces while cooking.
- Remove browned sausage from pan, leaving rendered fat behind. In same pan, sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for additional 30 seconds, being careful not to burn the garlic.
- Pour in red wine, scraping bottom of pan to release any browned bits. Allow wine to reduce by half, approximately 3-4 minutes.
- Add diced tomatoes and return browned sausage to the pan. Reduce heat to low and simmer sauce for 15-20 minutes, allowing flavors to meld together.
- Meanwhile, bring a large pot of salted water to rolling boil. Cook curled pasta according to package instructions until al dente, typically 8-10 minutes.
- Drain pasta, reserving 1/2 cup pasta water. Add pasta directly into sausage and wine sauce, tossing to coat evenly.
- Season with salt and pepper to taste. If sauce seems too thick, add reserved pasta water to reach desired consistency.
- Garnish with fresh torn basil leaves before serving. Plate immediately and enjoy hot.
Tips
- Pat the sausage dry before browning to ensure a perfect golden-brown crust that locks in maximum flavor.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better sauce development.
- Don't rush the wine reduction - letting it simmer allows the alcohol to cook off and concentrates the rich flavors.
- Reserve some pasta water before draining - it's liquid gold for adjusting sauce consistency and helping the sauce cling to the pasta.
- Choose a medium-bodied red wine like Chianti or Sangiovese that complements the sausage without overpowering the dish.
- For an extra layer of flavor, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce.
- Fresh basil is crucial - tear it just before serving to release its most vibrant aromatics.
Nutrition Facts
Calories: 642kcal
Carbohydrates: 64g
Protein: 34g
Fat: 34g
Saturated Fat: 12g
Cholesterol: 60mg
