Description
Savor this Creamy Marry Me Ditalini Pasta with succulent sausage, rich cheeses, and aromatic herbs. Easy to make, it’s perfect comfort food!
Ingredients
Scale
- 1 pound (450g) ditalini pasta
- 1 pound (450g) Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 cup (240ml) chicken broth
- 2 cups (480ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- ½ cup (120ml) white wine (optional)
- 1 tablespoon fresh basil, chopped (plus more for garnish)
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook ditalini for 2 minutes less than package directions. Reserve 1 cup pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking into chunks. Brown well for 5-7 minutes, then transfer to a paper towel-lined plate.
- Reduce heat to medium and add diced onion to the same pan. Cook until softened, about 3-4 minutes. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- If using, add white wine and simmer until reduced by half. Add chicken broth and simmer for 2 minutes.
- Reduce heat and slowly add heavy cream, stirring constantly. Simmer gently until slightly thickened, about 3-5 minutes. Season with salt and pepper.
- Return sausage to the sauce. Add the drained pasta and toss to coat. Add pasta water as needed for desired consistency.
- Remove from heat and stir in Parmesan cheese until fully melted. Fold in chopped basil.
- Let rest for 1-2 minutes before serving in warmed bowls. Top with additional Parmesan, fresh basil, and black pepper.