Ingredients
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8 oz ditalini pasta (or small pasta of choice)
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1 lb Italian sausage (mild or spicy, casings removed)
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1 tablespoon olive oil (if needed)
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3–4 cloves garlic, minced
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½ teaspoon red pepper flakes (optional, for heat)
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½ cup sun-dried tomatoes, chopped (oil-packed, drained)
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¾ cup chicken broth
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1 cup heavy cream
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½ cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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Salt & black pepper, to taste
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2 cups baby spinach (optional)
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Fresh basil or parsley, for garnish
👩🍳 Instructions
1. Cook Pasta:
Bring a large pot of salted water to a boil and cook ditalini pasta according to package instructions until al dente. Drain and set aside.
2. Cook Sausage:
In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into crumbles. Remove excess grease if needed.
3. Sauté Garlic & Tomatoes:
Add garlic, red pepper flakes, and sun-dried tomatoes to the sausage. Cook for 1–2 minutes until fragrant.
4. Add Liquid Ingredients:
Pour in chicken broth and simmer for 2–3 minutes to deglaze the pan and concentrate the flavors. Then stir in heavy cream, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
5. Add Cheese & Greens:
Stir in Parmesan cheese until melted and smooth. Add spinach (if using) and cook just until wilted.
6. Combine with Pasta:
Add the cooked ditalini pasta to the sauce and stir well to coat. Simmer for 1–2 more minutes to allow the sauce to cling to the pasta.
7. Garnish & Serve:
Top with fresh basil or parsley and extra Parmesan, if desired. Serve warm!
💡 Tips
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No ditalini? Use small pasta like elbow, orecchiette, or shells.
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Extra flavor boost: Stir in a splash of white wine with the broth.
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Make it lighter: Sub half-and-half for cream and use turkey sausage.