Here’s a comforting Ditalini Pasta with Sausage and Creamy Sauce recipe—rich, hearty, and perfect for a cozy dinner:
Ingredients (Serves 4)
- 300 g (10–12 oz) ditalini pasta
- 250 g (½ lb) Italian sausage (mild or spicy), casing removed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta:
Boil ditalini in salted water according to package instructions until al dente. Drain and set aside. - Cook the sausage:
Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook 5–7 minutes until browned and cooked through. Remove and set aside. - Sauté aromatics:
In the same skillet, add onion and sauté 2–3 minutes until translucent. Add garlic and red pepper flakes and cook 30–60 seconds until fragrant. - Make the creamy sauce:
Lower heat and stir in heavy cream. Simmer 2–3 minutes until slightly thickened. Stir in Parmesan cheese and season with salt and pepper. - Combine pasta and sausage:
Add cooked ditalini and sausage back to the skillet. Toss gently to coat evenly with the creamy sauce. - Serve:
Garnish with fresh parsley and extra Parmesan. Serve immediately with a side salad or garlic bread.
💡 Tips:
- For extra flavor, add a handful of spinach or sun-dried tomatoes when adding the cream.
- Use a mix of Parmesan and Pecorino Romano for a sharper, more complex flavor.
- Leftovers reheat well; add a splash of milk or cream to loosen the sauce.
I can also give a one-pot version where the ditalini cooks directly in the creamy sausage sauce—less cleanup and super flavorful.
Do you want me to share that version?
