This is a rustic pasta dish. Italian sausage simmers in garlic, butter, and red wine. The dish is finished with parmesan for bold comfort in a bowl.
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Italian Sausage
Italian sausage brings a savory, spiced, and slightly smoky depth to the dish. Whether you choose hot or mild, the rendered fat from the sausage creates a flavorful base. This base enriches the entire sauce.
Red Wine
A dry red wine, such as Chianti, Merlot, or Cabernet Sauvignon, is crucial for this recipe. Its deep, fruity notes and subtle tannins provide a sophisticated counterpoint to the richness of the other ingredients. The wine deglazes the pan. It adds a layer of complex flavor.
Butter
Unsalted butter, when melted, contributes a creamy, rich, and lightly nutty undertone. It’s essential for achieving a luxurious mouthfeel and helps to emulsify the sauce, binding all the flavors together seamlessly.
Garlic
Fresh garlic is key. When raw, it has a sharp pungency. Once cooked, it mellows into a sweet and aromatic essence.
Pasta Water
Often overlooked, starchy pasta water is a secret weapon in sauce building. Save about ½ cup to 1 cup of this liquid. Use it to emulsify the sauce. This creates a silky, cohesive texture that coats the pasta beautifully. It also helps to bind the sauce to the pasta without adding a distinct flavor of its own.
Parmesan
Finishing the dish with freshly grated Parmesan cheese adds a vital salty, nutty, and umami-packed punch. It melts into the sauce, contributing to its creaminess and providing a delightful savory finish.
TIPS & TRICKS FOR THE BEST SIMPLE RED WINE SPAGHETTI
Emulsify the Sauce
Always remember to save at least ½ cup of the starchy pasta water. This miracle liquid is what helps transform your sauce from disjointed ingredients into a cohesive, luscious coating for your pasta.
Choose the Right Wine
For the best flavor, opt for a dry red wine. Choose Chianti, Merlot, or Cabernet Sauvignon. These wines offer the perfect balance of fruitiness and tannic structure to your sauce. Use your favorite of whatever you have on hand.
Pasta Alternatives
While spaghetti is a classic choice, don’t hesitate to swap it for other pasta shapes like rigatoni or penne. Their tubular and ridged forms are excellent at holding more of that delicious, rich sauce. This ensures every bite is bursting with flavor.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Large Pot
Cutting Board
Chef Knife
Saute Pan
SIMILAR INGREDIENTS TO
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Za’atar Spiced Meatballs
AVOCADO WASABI PASTA SALAD
ENJOY THIS RECIPE WITH
Supreme Salad
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CAST IRON RIBEYE + BLUE CHEESE BUTTER
RECIPE
Italian Sausage Spaghetti in Red Wine Butter Sauce
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve ½ cup of the salty pasta water before draining the spaghetti.
- Brown the sausage: In a large sauté pan, heat the olive oil over medium-high heat. Add the Italian sausage and sprinkle with sea salt. Cook, breaking up the meat, until a golden crust forms.
- Deglaze and add aromatics: Pour in half of the red wine and scrape the bottom of the pan to loosen any browned bits. Once the wine has mostly evaporated, reduce the heat to medium. Add the minced garlic and cook until fragrant (about 1 minute).
- Build the sauce: Stir in the crushed red pepper flakes, fresh oregano, chopped basil, and baby spinach. Add the remaining red wine and the reserved pasta water. Bring the mixture to a boil, then reduce the heat to a simmer.
- Finish the dish: Add the cooked spaghetti directly to the pan with the sauce. Continue to cook, tossing the pasta in the sauce, until the pasta has absorbed some of the liquid and the sauce has thickened. Season with salt to taste.
- Enrich and serve: Remove the pan from the heat. Stir in the Parmesan cheese and butter, tossing until the butter has melted and the cheese is well incorporated. Serve immediately.
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