Description
This Creamy Marry Me Ditalini Sausage Pasta is a rich and flavorful dish featuring tender pasta tossed in a luxurious sauce made from Italian sausage, sun-dried tomatoes, creamy Parmesan, and fresh basil. Perfect for a comforting weeknight dinner, the recipe combines savory, spicy, and creamy elements for an irresistible meal.
Ingredients
Scale
Pasta
- 8 ounce ditalini pasta
Meat and Vegetables
- 1 tablespoon olive oil
- 12 ounce Italian sausage, casing removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
Seasonings and Sauces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon fresh basil, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the ditalini pasta until al dente according to package instructions. Before draining, reserve 1/2 cup of the pasta water for later use.
- Brown Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5 minutes.
- Sauté Aromatics: Add the diced onion to the skillet and cook until softened, about 3 minutes. Stir in minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Develop Flavor: Stir in the tomato paste and chopped sun-dried tomatoes, cooking for another minute to deepen the flavors.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly for about 2 minutes to concentrate the flavors.
- Create Creamy Sauce: Reduce heat to medium-low, then stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer until it thickens, about 2 to 3 minutes.
- Combine Pasta and Sauce: Add the cooked ditalini pasta to the skillet, tossing to coat it well in the sauce. If the sauce is too thick, gradually add the reserved pasta water a little at a time to reach your desired consistency.
- Season and Serve: Season the dish with salt and black pepper to taste. Remove from heat and stir in the chopped fresh basil before serving hot.
Notes
- Reserve some pasta water to help loosen the sauce if it becomes too thick.
- Red pepper flakes are optional; adjust based on your preferred spice level.
- Use fresh Parmesan cheese for better flavor and creaminess.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative, but the texture will be less rich.
- Make sure to remove the sausage casing for easier cooking and better texture.
- This pasta is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
