Go Back
Marissa Bolden

Italian Sausage Spaghetti in Red Wine Butter Sauce

A rustic pasta dish where Italian sausage simmers in garlic, butter, and red wine, then gets finished with parmesan for bold comfort in a bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage
  • 10 oz spaghetti
  • 1 Tbsp olive oil
  • 3 Tbsp butter
  • 1 cup red wine
  • ½ cup reserved salty pasta water
  • 10 cloves garlic minced
  • 4 basil leaves chopped
  • 2 cups baby spinach
  • 1 tsp fresh oregano
  • 2 tsp crushed red pepper flakes
  • ¼ cup grated Parmesan cheese
  • Sea salt to taste

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.