Creamy Ditalini Pasta
This creamy ditalini pasta is rich, cozy, and flavor-packed — perfect as a satisfying main or a versatile side, with silky sauce, Parmesan, and bursts of cherry tomatoes.
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.
Notes
Ditalini’s shape is ideal for catching the creamy sauce in every bite. For a vegetarian version, skip the sausage and use vegetable broth. For a vegan option, use coconut cream and nutritional yeast.