Oh friends, let me introduce you to the ultimate comfort food that doesn’t get nearly enough attention! This creamy Ditalini Pasta is like a warm hug in a bowl – those adorable little tube-shaped pasta pieces swimming in a rich, flavor-packed sauce that will have you scraping the bottom of the dish for every last bite. I discovered this recipe years ago when looking for something to make with that forgotten box of ditalini in my pantry, and it’s become a family favorite ever since. It’s hearty enough for a main dish but perfect as a side too. Trust me, this little pasta is about to become your new obsession!
Table of Contents
Why You’ll Love This Recipe
- These tiny pasta tubes catch and hold sauce in every bite for maximum flavor
- Ready in under 30 minutes, making it perfect for busy weeknights
- Incredibly versatile – easily customized with whatever vegetables or proteins you have on hand
- Comforting and satisfying without being heavy – the perfect year-round pasta dish
Ingredients
- Ditalini pasta – these adorable little tubes are the star of our show
- Olive oil – creates the base for our sauce with a beautiful fruity flavor
- Garlic – provides that aromatic foundation that makes everything better
- Onion – adds sweetness and depth to the sauce
- Italian sausage – brings rich savory flavor (can be swapped for chicken or kept vegetarian)
- Cherry tomatoes – burst in the sauce creating little pockets of tangy sweetness
- Chicken broth – builds a flavorful base for our sauce
- Heavy cream – creates that luxurious silky texture we’re looking for
- Parmesan cheese – adds nutty, salty depth that brings everything together
- Baby spinach – sneaks in some greens that wilt beautifully into the sauce
- Fresh herbs (basil and parsley) – brighten the whole dish with their fresh flavor
- Red pepper flakes – adds a gentle heat that keeps you coming back for more
- Salt and pepper – enhances all the flavors
The full ingredient list with measurements will be available in the recipe card below.
How to Make Ditalini Pasta Recipe
- Bring a large pot of generously salted water to a boil. Add the ditalini pasta and cook until al dente, about 8-9 minutes or according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onions and cook until softened and translucent, about 3-4 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- If using Italian sausage, add it to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink, about 5-6 minutes.
- Add the halved cherry tomatoes and cook until they begin to soften and release their juices, about 2-3 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly, about 2 minutes.
- Lower the heat and stir in the heavy cream. Let simmer gently until the sauce begins to thicken, about 2-3 minutes.
- Add the drained ditalini pasta to the skillet and toss to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Stir in the grated Parmesan cheese until melted and incorporated.
- Add the baby spinach and stir until just wilted, about 1 minute.
- Remove from heat and stir in the chopped fresh herbs, reserving some for garnish.
- Season with salt, pepper, and red pepper flakes to taste.
- Serve immediately with additional grated Parmesan cheese and fresh herbs sprinkled on top.
Pro Tips for Making the Recipe
- Cook the ditalini just shy of al dente since it will continue cooking slightly when added to the hot sauce.
- Don’t skip reserving some pasta water! This starchy liquid is perfect for adjusting sauce consistency.
- For an extra layer of flavor, deglaze the pan with a splash of white wine before adding the broth.
- Let your Parmesan come to room temperature before adding it to the sauce for smoother melting.
- If you like a thicker sauce, let it reduce a bit longer before adding the pasta, or stir in an extra tablespoon of Parmesan.
How to Serve
Serve this creamy ditalini pasta immediately in warmed bowls with an extra sprinkle of Parmesan cheese and fresh herbs on top. It pairs beautifully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a complete meal, serve alongside some crusty garlic bread to soak up every last bit of that incredible sauce. This pasta works wonderfully as a main dish but can also be served as a side with grilled chicken or fish for a more substantial dinner.
Make Ahead and Storage
- The sauce (without the pasta) can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Simply reheat gently on the stovetop and toss with freshly cooked pasta when ready to serve.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or chicken broth to loosen the sauce as it will thicken in the refrigerator.
- For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally.
- While I don’t typically recommend freezing cream-based pasta dishes (the sauce can separate when thawed), you can freeze this dish for up to 1 month if necessary. Thaw overnight in the refrigerator before reheating.
FAQs
What exactly is ditalini pasta and can I substitute it with something else?
Ditalini are adorable little tube-shaped pasta pieces—their name literally means “small thimbles” in Italian! They’re perfect for soups and creamy dishes because their hollow centers catch all that delicious sauce. If you can’t find ditalini, you can substitute with other small pasta shapes like small shells (conchigliette), orzo, or even elbow macaroni. The cooking time might vary slightly depending on which pasta you choose, so keep an eye on it and cook until just al dente. While the dish will still be delicious with substitutes, those little ditalini tubes really do make the texture special!
How can I make this recipe vegetarian or vegan?
This recipe is super adaptable for vegetarian diets! Simply omit the Italian sausage and use vegetable broth instead of chicken broth. To add more substance and flavor, try adding sautéed mushrooms, zucchini, or bell peppers. You can even add white beans or chickpeas for protein. For a vegan version, replace the heavy cream with full-fat coconut milk or your favorite plant-based cream, and use nutritional yeast or a vegan Parmesan alternative instead of the cheese. The coconut milk adds a subtle sweetness that works beautifully with the tomatoes and herbs. I’ve served both versions to dinner guests, and they’re always shocked when I tell them the vegan version has no dairy!
My sauce seems too thin/thick. How can I fix it?
The perfect pasta sauce consistency is a personal preference, but I’ve got you covered either way! If your sauce is too thin, you have a few options: continue simmering it uncovered to reduce and thicken, add a bit more Parmesan cheese which acts as a natural thickener, or mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce. If your sauce is too thick, that’s where that reserved pasta water comes in handy! Add it a tablespoon at a time, stirring until you reach your desired consistency. You can also add a splash of additional broth or cream. Remember that the sauce will continue to thicken as it cools and as the pasta absorbs more liquid, so it’s better to err on the slightly thinner side initially.
Can I prepare this dish for meal prep?
Absolutely, though with a few adjustments for the best results! For meal prep, I recommend cooking the pasta separately and storing it apart from the sauce. This prevents the pasta from absorbing too much liquid and becoming mushy. When you’re ready to eat, quickly reheat the sauce in a microwave or on the stovetop, then add your portion of pasta and stir to combine. If you prefer to store everything together, intentionally undercook the pasta by 1-2 minutes before combining with the sauce, as it will continue to soften as it sits in the sauce. For individual portions, store in microwave-safe containers and add a tablespoon of water or milk before reheating. This dish will maintain its delicious flavor for up to 3 days in the refrigerator, making it perfect for workweek lunches!
Creamy Ditalini Pasta
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Colander
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 8 oz ditalini pasta
- 1 tablespoon olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 1/2 lb Italian sausage removed from casing
- 1 cup cherry tomatoes halved
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 2 cups baby spinach
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon red pepper flakes to taste
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente (8–9 minutes). Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium heat, heat olive oil. Add onion and cook until soft and translucent, about 3–4 minutes.
- Add minced garlic and cook 30 seconds until fragrant.
- Add Italian sausage and cook, breaking up with a spoon, until browned and no longer pink, about 5–6 minutes.
- Stir in cherry tomatoes and cook until they begin to soften, 2–3 minutes.
- Pour in chicken broth and scrape up any browned bits. Simmer to reduce slightly, 2 minutes.
- Lower heat and stir in heavy cream. Simmer gently until thickened slightly, 2–3 minutes.
- Add drained pasta and toss to coat in sauce. Add reserved pasta water as needed to loosen.
- Stir in Parmesan cheese until melted. Add baby spinach and stir until just wilted.
- Stir in fresh basil and parsley. Season with red pepper flakes, salt, and black pepper to taste.
- Serve hot with extra Parmesan and fresh herbs on top.