There’s something incredibly satisfying about a dish that combines simplicity with rich, comforting flavors. One such dish is the One-Pot Sausage and Onion Pasta in a White Wine Cream Sauce, a delightful meal that brings together the hearty goodness of Italian sausage and the sweet, caramelized taste of onions, blanketed in a luscious cream sauce.
My love affair with this dish began at a pasta-tasting class at Mano Bella in Charlotte, North Carolina. Among the multiple dishes prepared for us, this one stood out as my absolute favorite.
Discovering the Dish
Mano Bella is renowned for its authentic Italian cuisine, and the pasta-tasting class was a testament to their dedication to quality and tradition. Each dish we sampled was a masterpiece, but the sausage and onion pasta captured my heart. (That’s me in the green sweater and blue hat in the video below!)
The sausage they use comes straight from a region in Italy, boasting a flavor and texture far superior to any prepackaged version. Inspired by that unforgettable experience, I decided to create my own adaptation of the dish to enjoy at home.
Tips for Making the Best Creamy Sausage and Onion Pasta
While it’s hard to replicate the exact flavor of Mano Bella’s Italian sausage, my adaptation is a close contender and brings the same level of comfort and satisfaction. One key tip I picked up during the class is to purchase the lightest colored pasta possible.
It turns out that the darker the yellow or color of the dried pasta, the more likely the flour was burnt during the drying process. This dish truly shines when made with locally made, slow-dried pasta from an Italian market or restaurant.
If you don’t have a local market to turn to, check out Mano Bella’s selection of pasta online! P.S. I recommend grabbing a bag of the Taralli while you’re at it. I unapologetically eat my weight in those little sourdough crackers.
One-Pot Sausage and Onion Pasta in a White Wine Cream Sauce
I’ve made this dish two separate ways: one-pot style and traditionally where I cook the pasta and sauce separately. Originally, I preferred cooking the pasta separately from the sauce, but while camping at a NASCAR race in Talladega, I was limited on cooktop space.
Luckily for me, and for you, cooking this dish in one pot creates a creamier sauce with minimal clean up which is why I altered the recipe to make it simple to recreate either at home or on the road!
This hearty dish is packed with flavor and is incredibly easy to make with minimal cleanup, making it a perfect choice for camping or busy weeknights. Enjoy!
Looking for more delicious pasta dishes? Browse my full collection of recipes here >
Final Thoughts
Recreating this dish at home has been a delightful journey. Every bite takes me back to that unforgettable night at Mano Bella. While nothing can quite match the original, this adaptation is a wonderful way to enjoy a taste of Italy in your own kitchen.
So next time you’re looking for a comforting, flavorful meal, give this one-pot sausage and onion pasta a try. And remember, the quality of your ingredients, especially the pasta, makes all the difference. Happy cooking!
One-Pot Sausage and Onion Pasta in a White Wine Cream Sauce
Ingredients
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 12 oz pasta penne, rigatoni, or your favorite type
- ⅓ cup dry white wine
- 3 cups chicken broth
- 1 cup half and half cream
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil for garnish optional
- Olive oil
Instructions
- Heat a drizzle of olive oil in a large pot or deep skillet over medium heat
- Add the sausage, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Remove the sausage from the pot and set aside.
- In the same pot, add the sliced onion. Cook until softened and lightly caramelized, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Return the sausage to the pot with the onions and garlic. Add the pasta, chicken broth, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir to combine all ingredients
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 15-20 minutes. If the liquid evaporates too quickly, add a little more broth or water as needed.
- Once the pasta is cooked, remove the pot from heat. Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning with salt and pepper if needed
- Garnish with fresh parsley or basil, if desired.
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