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Our family can't get enough of my Velvety Ditalini Sausage Pasta. The way those tiny noodles mix with Italian sausage and that rich tomato cream sauce works pure wonders in just half an hour. My hubby came up with the name after saying he'd tie the knot with me again just from tasting it. It's become our favorite when we're craving something warm and tasty.
Why This Pasta Stands Out
What makes it special is how that smooth sauce clings to each pasta bit. The mild sausage brings amazing flavor while tomato paste and parmesan create this wonderful depth. I sometimes throw in big bunches of spinach or fresh peas. The kids don't even realize they're getting veggies when they're all wrapped up in that creamy mix.
Your Ingredient List
- Tiny pasta: Ditalini shapes grab all that wonderful sauce.
- Quality oil: Avocado oil works great with its neutral flavor and heat resistance.
- Tasty sausage: Mild tastes best but heat lovers can go spicy.
- Flavor starters: Sweet onions and loads of fresh garlic.
- Concentrated tomato: Taking time to brown the paste really transforms everything.
- Basic spices: Only kosher salt and freshly ground pepper.
- Savory liquid: Low sodium broth lets you manage saltiness.
- Rich cream: Creates that irresistibly smooth texture.
- True parmesan: Fresh-grated gives the best melt.
- Spicy kick: Red pepper flakes for those wanting extra zip.
Cooking Steps
- Begin With Noodles
- I always start my water boiling first with generous salt. Those small ditalini finish fast just until they've got that nice chew. A tiny bit of oil helps them stay separate while the sauce comes together.
- Cook The Meat
- That noise when sausage hits hot oil might be what I love most in cooking. Let it brown up nicely.
- Create The Base
- Toss in onions and garlic until the kitchen fills with amazing smells.
- The Game Changer
- This is the crucial part - letting tomato paste darken and sweeten. Those few extra minutes completely transform your dish.
- Add The Richness
- Pour in chicken broth first and let it cook down before adding that silky cream.
- Finish Strong
- The fresh parmesan melts right into your sauce then those perfect little pasta shapes join in. Sometimes I add red pepper when I want some heat.
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My Proven Tricks
Never cook your pasta all the way since it'll soften more in the sauce. Don't rush the tomato paste browning step - it's totally worth your time. If things look too thick, just add a bit more broth. I figured all this out through lots of testing and now it turns out great every time.
Storing Leftovers
This dish keeps well in your fridge for a few days. When heating it up, add a little broth to bring the sauce back to life. I often make extra on purpose since my husband swears it tastes even better the day after.
Your Personal Touch
You can really play around with this recipe. I sometimes use whatever pasta shapes are in my cabinet and they all work great. Recently I mixed in some peas and the kids ate them without complaining. My sister prefers using hot sausage in hers. You can really make this dish your own.
Why I Love This Oil
I switched to avocado oil for this dish ages ago and won't go back. It stands up to heat so well without adding its own strong taste. Olive oil can work when I'm out, but that clean flavor of avocado oil really lets everything else in the dish shine through.
Questions You Might Ask
People always wonder if they can swap the pasta - absolutely, any short type works great! You can use half and half instead of heavy cream but your sauce won't be quite as decadent. Don't skip cooking down that tomato paste - it really changes the flavor depth. These small things turn an ordinary pasta into something you'll crave.
The Perfect Meal
Seeing folks I care about enjoy this pasta makes me so happy. We always have a basket of hot garlic bread nearby to soak up extra sauce. A simple green salad adds the perfect fresh balance. For special occasions, we'll open some white wine and make a night of it. Even my fussiest guests want more.
Tools You'll Need
You don't need anything fancy to nail this dish. My regular pasta pot, big frying pan from our wedding gifts, and trusty strainer do just fine. I can't live without my silicone spatula for stirring without scratching. The whisk my grandma gave me makes the creamiest sauce ever. Simple stuff making something wonderful.
The Ultimate Comfort
This pasta brings such warmth to our busy evenings. The way those flavors come together, how the sauce wraps around each bit of pasta - it all works so beautifully. My little girl calls it her "favorite dinner" and watching everyone at the table enjoy every bite makes all the cooking totally worth it.
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Frequently Asked Questions
- → What’s the benefit of al dente pasta?
Al dente pasta holds its shape better, so it won't turn mushy. It'll also soak up the sauce perfectly while staying firm.
- → Why cook the tomato paste first?
Heating tomato paste on the stove for a few minutes deepens its flavor and removes any raw, bitter notes. It really makes a difference.
- → How can I thin out the sauce?
If the sauce feels too thick, stir in a splash of warm chicken broth until it's just the way you like it.
- → Can I use another pasta shape?
Yes, you can swap ditalini for other small pasta shapes, like elbow macaroni or shells. Just pick something that grabs the sauce well.
- → What’s a good way to make it spicy?
Go for extra red pepper flakes or spicy Italian sausage for more heat. Adjust it to your liking for a kick!
Conclusion
This dish brings together tender ditalini pasta and tasty Italian sausage in a creamy parmesan sauce, ready in just 35 minutes. It's like comfort food, but homemade and elevated.