Creamy Sausage Ditalini
Creamy Sausage Ditalini
Ingredients
- 2 1/4 cups ditalini pasta, uncooked
- 1 pound ground Italian sausage
- 3 1/2 cups chicken broth
- 4 garlic, to 5 cloves, minced
- 3 tablespoons butter
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- to taste black pepper, freshly cracked
- to taste salt, only if needed
- pinch red pepper flakes
- as needed fresh parsley, for garnish, chopped
Instructions
- 1
In a large skillet or Dutch oven, cook the ground Italian sausage over medium heat. Break up the sausage with a spoon as it browns, ensuring it cooks evenly.
⏱️ 7 min
- 2
Once the sausage is almost cooked through and has rendered most of its fat, stir in the minced garlic. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant.
⏱️ 1 min
- 3
Add the uncooked ditalini pasta, Italian seasoning, garlic powder, onion powder, dried thyme, and chicken broth to the skillet. Stir everything together well to combine. Bring the mixture to a gentle simmer over medium heat.
⏱️ 2 min
- 4
Continue to cook, stirring occasionally to prevent the pasta from sticking, until the ditalini is tender and most of the chicken broth has been absorbed. This will take approximately 10 to 12 minutes.
⏱️ 12 min
- 5
Pour in the heavy cream and stir it into the pasta mixture. Let it simmer gently for another 2 to 3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 6
Remove the pan from the heat. Stir in the butter and the 1/3 cup of freshly grated Parmesan cheese until both are completely melted and incorporated into a creamy sauce.
⏱️ 2 min
- 7
Taste the creamy sausage ditalini and season with freshly cracked black pepper. Add salt only if needed, as the sausage and broth may already provide enough seasoning. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sausage Ditalini
- 2 1/4 cups ditalini pasta, uncooked
- 1 pound ground Italian sausage
- 3 1/2 cups chicken broth
- 4 garlic, to 5 cloves, minced
- 3 tablespoons butter
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- to taste black pepper, freshly cracked
- to taste salt, only if needed
- pinch red pepper flakes
- as needed fresh parsley, for garnish, chopped
Instructions
- 1
In a large skillet or Dutch oven, cook the ground Italian sausage over medium heat. Break up the sausage with a spoon as it browns, ensuring it cooks evenly.
⏱️ 7 min - 2
Once the sausage is almost cooked through and has rendered most of its fat, stir in the minced garlic. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant.
⏱️ 1 min - 3
Add the uncooked ditalini pasta, Italian seasoning, garlic powder, onion powder, dried thyme, and chicken broth to the skillet. Stir everything together well to combine. Bring the mixture to a gentle simmer over medium heat.
⏱️ 2 min - 4
Continue to cook, stirring occasionally to prevent the pasta from sticking, until the ditalini is tender and most of the chicken broth has been absorbed. This will take approximately 10 to 12 minutes.
⏱️ 12 min - 5
Pour in the heavy cream and stir it into the pasta mixture. Let it simmer gently for another 2 to 3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 6
Remove the pan from the heat. Stir in the butter and the 1/3 cup of freshly grated Parmesan cheese until both are completely melted and incorporated into a creamy sauce.
⏱️ 2 min - 7
Taste the creamy sausage ditalini and season with freshly cracked black pepper. Add salt only if needed, as the sausage and broth may already provide enough seasoning. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese before serving.
⏱️ 1 min