This Sausage Ditalini Pasta is cozy, flavorful, and wonderfully simple the kind of dish that turns a handful of ingredients into a comforting bowl your whole family will love. The sweet Italian chicken sausage adds tenderness and warmth, while the tiny ditalini pasta makes every bite feel hearty and satisfying.
Ingredients
- 12 oz ditalini pasta
- 1 lb ground sweet Italian chicken sausage
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: fresh basil or parsley for topping
Steps
- Cook the pasta. Boil ditalini until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Brown the sausage. In a large skillet, cook the chicken sausage until golden. Add onion and sauté until soft and fragrant.
- Add garlic and seasoning. Stir in garlic, Italian seasoning, salt, and pepper just a few seconds to bloom the flavor.
- Build the sauce. Pour in diced tomatoes and chicken broth. Bring to a gentle simmer for 5 minutes.
- Make it creamy. Add the heavy cream and Parmesan, stirring until smooth. Don’t worry if it looks thin it thickens as it cooks.
- Combine with pasta. Add cooked ditalini and stir gently. Add a splash of pasta water if you want a silkier sauce.
- Finish beautifully. Top with fresh herbs and extra Parmesan.
Chef’s Tips
- Break sausage into small pieces: It coats the tiny pasta perfectly.
- Simmer a little longer: The sauce becomes richer and more velvety.
- Use pasta water wisely: A small splash helps everything cling together without getting heavy.
Variations
- Veggie boost: Add spinach or zucchini during the last few minutes of cooking.
- Spicy version: Use hot Italian chicken sausage or add red pepper flakes.
- Tomato-cream twist: Add 1–2 tablespoons tomato paste for a deeper rosé sauce.