Here’s a simple and delicious Ditalini pasta recipe — comforting, hearty, and easy to make. Ditalini is often used in soups, but this version is a rich one-pot pasta dish.
Ditalini Pasta with Sausage and Tomato Cream Sauce
Ingredients:
8 oz (about 2 cups) Ditalini pasta
1 tbsp olive oil
½ lb Italian sausage (sweet or spicy, removed from casing)
3 cloves garlic, minced
½ onion, finely chopped
1 (14.5 oz) can diced tomatoes
½ cup tomato sauce or crushed tomatoes
½ cup heavy cream
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt & black pepper, to taste
½ cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions:
Cook the Ditalini:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Sauce:
In a large skillet over medium heat, heat the olive oil.
Add sausage and cook, breaking it apart with a spoon, until browned and fully cooked (about 5–7 minutes).
Add the chopped onion and sauté for 3 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add Tomatoes and Cream:
Pour in the diced tomatoes and tomato sauce. Stir in oregano and red pepper flakes. Simmer for 5 minutes.
Lower heat and stir in the heavy cream. Simmer another 2–3 minutes. Season with salt and pepper.
Combine Pasta and Sauce:
Add the cooked Ditalini to the sauce. Stir well to coat the pasta evenly.
Mix in the Parmesan cheese until melted and combined.
Serve:
Spoon into bowls and garnish with fresh basil or parsley. Serve with extra Parmesan on the side.
