One-Pot Sausage and Onion Pasta in a White Wine Cream Sauce
This recipe is an amazing recreation of a pasta dish I fell in love with during a pasta class. It's comforting, hearty, and ideal to cook at camp or on a busy weeknight.
Servings 4 people
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.
Notes
The sauce in this dish is amazing! If you're big on dipping bread or want some extra loveliness for a saucier final result, I recommend adding a tablespoon or more of wine at the beginning and more cream at the end.