Creamy Sausage Ditalini Salsiccia (Printable Version)
# What You'll Need:
→ Pasta
01 -
300 g ditalini pasta
→ Protein
02 -
350 g Salsiccia Italian sausage, casings removed and crumbled
→ Dairy
03 -
200 ml heavy cream
04 -
60 g freshly grated Parmesan cheese, plus extra for garnish
→ Aromatics
05 -
1 small yellow onion, finely chopped
06 -
2 cloves garlic, minced
→ Liquids
07 -
150 ml chicken or vegetable broth
→ Oils & Seasonings
08 -
2 tablespoons extra virgin olive oil
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Red pepper flakes, optional, to taste
→ Garnish
12 -
Fresh parsley, chopped, to serve
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente, then reserve 240 ml of pasta cooking water. Drain pasta and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add crumbled Salsiccia sausage and cook, stirring, until browned and crisp at the edges. Transfer sausage to a plate, leaving rendered fat in the skillet.
03 -
Add finely chopped onion to the same skillet and cook for 2–3 minutes until translucent. Stir in minced garlic and sauté for 1 minute until aromatic, avoiding browning.
04 -
Deglaze skillet with chicken or vegetable broth, scraping up any caramelized bits from the pan. Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, stirring constantly, until fully melted for a smooth, creamy sauce.
05 -
Return browned sausage to skillet. Add cooked ditalini and toss to coat evenly with sauce. If needed, incorporate reserved pasta water a little at a time to achieve a silky consistency.
06 -
Season with salt, black pepper, and red pepper flakes if using. Serve immediately, garnished with fresh parsley and extra Parmesan.
# Helpful Notes:
01 -
Reserve pasta water before draining as it helps to emulsify and adjust the consistency of the sauce.
02 -
For a vegetarian adaptation, substitute the Salsiccia sausage with sautéed mushrooms and use vegetable broth.