Creamy Sausage Ditalini Salsiccia

Creamy Sausage Ditalini Pasta is the ultimate weeknight comfort meal that looks and tastes like something straight from a trending food video. I was drawn to this recipe after seeing it shared everywhere by home cooks online and decided to try it one chilly evening. It did not disappoint. The combination of perfectly chewy ditalini and a luscious sausage cream sauce is the kind of cozy, crowd-pleasing food I love to bring to the table when everyone craves something hearty but is short on time.

The first time I served this, my family asked for seconds before their plates were empty. Now it is our go-to quick pasta dinner and I often double the batch.

Ingredients

• Ditalini pasta: provides a sturdy satisfying bite and its small tubes soak up plenty of sauce try to use a high quality Italian brand for the best texture
• Salsiccia sausage: infuses each bite with rich savory flavors choose fresh mild or spicy Italian sausage from a butcher if possible or any good grocery store brand
• Heavy cream: forms the backbone of the silky sauce reach for heavy whipping cream with no additives for the best consistency
• Parmesan cheese: freshly grated Parmesan ensures maximum flavor and perfect melt avoid pre-shredded varieties which can be gritty
• Yellow onion and garlic: these aromatics are the foundation for flavor use a firm onion and fresh garlic for the brightest taste
• Chicken or vegetable broth: adds depth and ensures your sauce is not too thick opt for a low sodium variety so you can control seasoning
• Fresh parsley and optional red pepper flakes: brighten the dish when added before serving use flat leaf parsley and crush pepper flakes gently for best distribution

Step-by-Step Instructions

Cook the Pasta:

Boil salted water in a large pot and add ditalini pasta stir occasionally and cook until just al dente about 10 minutes Then reserve one cup of the cooking water before draining Set the pasta aside

Brown the Sausage:

Heat a wide skillet over medium heat and add a drizzle of olive oil Crumble Salsiccia sausage into the skillet Cook until browned and corners start to crisp about 7 minutes Use a slotted spoon to remove sausage and keep the flavorful fat behind in the pan

Sauté Aromatics:

In the same pan lower the heat slightly and add diced onion Sauté for several minutes until translucent and soft Add minced garlic and cook another minute just until you smell the aroma Stir constantly to prevent browning

Prepare the Sauce:

Pour in chicken or vegetable broth scraping the pan with a wooden spoon to release any stuck bits Add heavy cream and bring to a gentle simmer Slowly sprinkle in grated Parmesan cheese while stirring In a minute or two a smooth silky sauce will form

Combine Pasta and Sauce:

Return the browned sausage to the pan along with the pasta Toss until everything is evenly coated in sauce If the mixture seems thick gradually stir in a bit of reserved pasta water until you reach the perfect creamy consistency

Season and Serve:

Taste and add salt black pepper and a pinch of red pepper flakes if you like heat Serve hot in bowls topped with more Parmesan and a sprinkle of chopped parsley

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My favorite ingredient is the Salsiccia sausage which gives the whole dish so much personality You could swap it out but I love the way it perfumes the kitchen as it browns My family once requested this two nights in a row after a snowstorm and now it is our blizzard tradition

Storage Tips

Let leftovers cool to room temperature before transferring to an airtight container This pasta will keep well in the fridge for up to three days Reheat gently on the stove with a splash of milk or extra broth to revive the creamy texture You can also freeze portions for up to one month but the sauce may separate a little after thawing so stir well when reheating

Ingredient Substitutions

No ditalini Try small shells elbow macaroni or even orecchiette Any small tubular shape works For sausage swap in hot Italian sausage or even chicken sausage for a lighter version If you do not have heavy cream use a mix of whole milk and a splash of cream cheese to mimic the richness

Serving Suggestions

This pasta is delicious on its own but feels extra special with a side of crusty garlic bread or a crisp Italian salad It also makes a great centerpiece for a casual dinner party Serve family style with extra Parmesan and a big bowl of roasted vegetables on the side

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Cultural Context

Ditalini means little thimbles in Italian and is often found in comforting soups across Italy This modern creamy pasta is a nod to classic Italian sausage and cream sauce dishes but with viral social media appeal The recipe carries old world rustic charm made new with internet buzz

Commonly Asked Questions

→ What is salsiccia sausage and can I substitute it?

Salsiccia is an Italian sausage seasoned with fennel, garlic, and spices. You can use other mild or spicy Italian sausages for similar flavor.

→ What makes ditalini pasta suitable for this dish?

Ditalini has a short, tubular shape that holds creamy sauces well, ensuring each bite is flavorful and perfectly textured.

→ Can I make this dish vegetarian?

Absolutely. Substitute the sausage with sautéed mushrooms and zucchini for hearty flavor without meat.

→ How do I avoid a runny sauce?

Simmer the cream sauce until it thickens, and use reserved pasta water sparingly until desired consistency is reached.

→ Is there a dairy-free version available?

Yes. Swap heavy cream for cashew cream and use plant-based sausage for a dairy-free alternative while keeping the dish creamy.