Italian Pasta with Sausage and White Wine Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty Italian pasta dish with Italian sausage, white wine, garlic, and tomatoes for a rich and savory flavor. This italian-inspired pasta ready in about 50 minutes blends spaghetti, Italian sausage, white wine into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g spaghetti
• 2 Italian sausage
• 1/2 cup white wine
• 3 cloves garlic
• 1 cup tomatoes
• 2 tbsp olive oil
• 50g Parmesan cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 Italian sausage, cut into 1/2-inch slices, and cook for 5-7 minutes, stirring occasionally, until browned with no pink inside. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure even browning.
2. Step 2: Add 3 minced garlic cloves and sauté for 1-2 minutes, until fragrant but not browned. Tip: Remove the pan from heat if garlic starts to char—burned garlic ruins the flavor.
3. Step 3: Pour in 1/2 cup white wine, scraping up any browned bits from the pan. Let simmer for 2-3 minutes, until the liquid reduces by half and becomes slightly syrupy.
4. Step 4: Add 1 cup diced tomatoes (skin-on for extra flavor) and stir to combine. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down into a chunky consistency.
5. Step 5: Meanwhile, bring 4 liters water to a boil in a large pot. Add 1 tbsp salt, then add 400g spaghetti. Cook for 8-10 minutes, until al dente (firm to the bite). Reserve 1 cup pasta water before draining.
6. Step 6: Add the cooked pasta to the skillet with the sauce. Toss vigorously for 2-3 minutes, adding a splash of reserved pasta water if the sauce seems too dry. The pasta should be evenly coated and glossy.
7. Step 7: Remove from heat and stir in 50g grated Parmesan cheese until melted and incorporated. Tip: Add cheese off the heat—high heat causes it to clump and become greasy. Serve immediately, garnished with additional Parmesan if desired.