Creamy Sausage Ditalini Salsiccia (Printer-Friendly Layout)
Creamy Salsiccia sausage and ditalini pasta in a velvety sauce, rich flavors and satisfying textures in every bite.
# Ingredients You'll Need:
→ Pasta
01 -
350 g ditalini pasta
→ Sausage
02 -
300 g Salsiccia or Italian sausage, casings removed and crumbled
→ Aromatics
03 -
2 tablespoons olive oil
04 -
1 medium yellow onion, finely chopped
05 -
3 cloves garlic, minced
→ Cream Sauce
06 -
200 ml heavy cream
07 -
60 g Parmesan cheese, freshly grated
08 -
150 ml chicken or vegetable broth
→ Seasoning and Garnish
09 -
Salt, to taste
10 -
Black pepper, freshly ground, to taste
11 -
Red pepper flakes, optional, to taste
12 -
Fresh parsley, chopped, for garnish
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add ditalini and cook until al dente according to package instructions. Reserve 240 ml pasta water, then drain and set pasta aside.
02 -
Heat olive oil in a large skillet over medium heat. Add crumbled Salsiccia and cook until golden brown and slightly crisp, breaking up larger pieces with a spoon. Transfer sausage to a plate, leaving rendered fat in the skillet.
03 -
Add chopped onion to the skillet and cook until translucent, about 3–4 minutes. Stir in minced garlic and sauté for 1 minute until fragrant.
04 -
Pour in chicken or vegetable broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and gently bring mixture to a simmer. Add grated Parmesan, stirring until cheese melts and sauce is smooth.
05 -
Return browned sausage to the skillet. Add cooked ditalini, tossing to coat evenly. If the sauce is too thick, incorporate reserved pasta water a little at a time to achieve desired consistency.
06 -
Season with salt, black pepper, and optional red pepper flakes. Divide into bowls, garnish with chopped parsley and extra Parmesan, and serve immediately.
# Extra Tips and Tricks:
01 -
For a vegetarian variation, substitute sausage with sautéed mushrooms and use vegetable broth.
02 -
Reserve some pasta water before draining to adjust the final sauce texture.