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.