I can’t get over how a handful of simple ingredients turns into the creamiest, most craveable ditalini sausage pasta. It’s like marry me pasta met fancy hamburger helper, and dinner got instantly more exciting.
I’m fully obsessed with this Creamy Marry Me Ditalini Sausage Pasta because it hits that saucy, cheesy, slightly trashy-in-the-best-way pasta craving without pretending to be fancy. I love how ditalini pasta grabs all that creamy sauce, and the Italian sausage makes every bite taste bold, rich, and a little addictive.
It reminds me of hamburger helper’s cooler, better-dressed cousin, but still totally weeknight and low drama. And honestly, the leftovers might be even better.
But straight from the pot? Dangerous.
Spoonable, creamy, savory, and packed with just enough “marry me” energy to make me go back for another bowl again.
Ingredients
- Ditalini catches the creamy sauce in every tiny tube.
Cute and very practical.
- Italian sausage brings the big savory flavor, plus a little cozy dinner energy.
- Olive oil helps everything start glossy, rich, and not stuck to the pan.
- Yellow onion adds sweetness in the background without trying too hard.
- Garlic makes it smell like you absolutely know what you’re doing.
- Sun dried tomatoes add tangy, chewy bites that keep the cream from feeling heavy.
- Italian seasoning gives that herby, familiar pasta-night flavor we all want.
- Red pepper flakes bring optional heat, because sometimes creamy needs a kick.
- Tomato paste adds depth and that rich, cooked-all-day vibe.
- Chicken broth keeps the sauce savory without making it too thick.
- Heavy cream makes it silky, cozy, and honestly kind of irresistible.
- Parmesan adds salty, nutty richness.
Basically, it seals the deal.
- Fresh herbs make the bowl look bright and taste a little fresher.
Ingredient Quantities
- 12 ounces ditalini pasta
- 1 pound Italian sausage, casings removed (mild or spicy)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped (oil packed drained or rehydrated)
- 1 teaspoon Italian seasoning
- 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
- 1 tablespoon tomato paste
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley or basil, for garnish
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 ounces ditalini pasta until just shy of al dente according to package directions, then drain and reserve 1 cup pasta water.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6 to 8 minutes; transfer sausage to a plate and set aside.
3. In the same skillet, reduce heat to medium and add diced 1 medium yellow onion. Cook until softened, about 4 minutes, then stir in 3 cloves minced garlic and 1/2 cup chopped sun dried tomatoes and cook 30 to 60 seconds until fragrant.
4. Stir in 1 teaspoon Italian seasoning, 1/4 to 1/2 teaspoon crushed red pepper flakes if using, and 1 tablespoon tomato paste. Cook 1 minute, stirring to bloom the tomato paste.
5. Pour in 2 cups low sodium chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
6. Add the drained pasta and cooked sausage back to the skillet and simmer 2 to 3 minutes so the pasta absorbs some sauce. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
7. Reduce heat to low and stir in 1 cup heavy cream until combined and warmed through.
8. Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese until melted and sauce is creamy. Taste and season with salt and black pepper as needed.
9. Garnish with 2 tablespoons chopped fresh parsley or basil and serve immediately.
Equipment Needed
1. Large pot (for boiling pasta)
2. Colander (to drain pasta)
3. Large skillet or sauté pan (big enough to hold pasta and sauce)
4. Wooden spoon or heatproof spatula (for breaking up sausage and stirring)
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Microplane or box grater (for Parmesan)
9. Ladle or large spoon (to add reserved pasta water and serve)
FAQ
Creamy Marry Me Ditalini Sausage Pasta Recipe Substitutions and Variations
- Ditalini pasta: swap with small shapes like penne, small shells, or orecchiette for similar bite and sauce capture.
- Italian sausage: use ground pork or chicken, store bought turkey Italian sausage, or a plant based sausage crumbled for a vegetarian option.
- Heavy cream: substitute with half and half plus 2 tablespoons melted butter per cup for richness, or use full fat coconut milk for a dairy free version.
- Parmesan cheese: replace with Pecorino Romano for a saltier tang, or Asiago for a milder, creamier finish.
Pro Tips
1. Salt the pasta water generously and undercook the ditalini by a minute or two since it will finish cooking in the sauce. That way the pasta stays perfectly tender instead of mushy after you simmer it with the sausage and cream.
2. Brown the sausage well and let it sit a minute once cooked before adding back to the pan. The browned bits are flavor gold and a brief rest helps the meat hold texture instead of breaking down into mush.
3. Drain oil-packed sun dried tomatoes really well or pat rehydrated ones dry. Excess oil or liquid can thin the sauce and make it greasy; concentrated tomato pieces will give a bright pop without watering everything down.
4. Add Parmesan off the heat and stir gently so it melts into the sauce without clumping. Use freshly grated cheese for the best texture and flavor. If the sauce gets too thick, warm reserved pasta water in small amounts to loosen it while preserving creaminess.
Creamy Marry Me Ditalini Sausage Pasta Recipe
I can’t get over how a handful of simple ingredients turns into the creamiest, most craveable ditalini sausage pasta. It’s like marry me pasta met fancy hamburger helper, and dinner got instantly more exciting.
4
servings
1072
kcal
Equipment: 1. Large pot (for boiling pasta)
2. Colander (to drain pasta)
3. Large skillet or sauté pan (big enough to hold pasta and sauce)
4. Wooden spoon or heatproof spatula (for breaking up sausage and stirring)
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Microplane or box grater (for Parmesan)
9. Ladle or large spoon (to add reserved pasta water and serve)
Ingredients
12 ounces ditalini pasta
1 pound Italian sausage, casings removed (mild or spicy)
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped (oil packed drained or rehydrated)
1 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
1 tablespoon tomato paste
2 cups low sodium chicken broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley or basil, for garnish
Directions
- Bring a large pot of salted water to a boil and cook 12 ounces ditalini pasta until just shy of al dente according to package directions, then drain and reserve 1 cup pasta water.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6 to 8 minutes; transfer sausage to a plate and set aside.
- In the same skillet, reduce heat to medium and add diced 1 medium yellow onion. Cook until softened, about 4 minutes, then stir in 3 cloves minced garlic and 1/2 cup chopped sun dried tomatoes and cook 30 to 60 seconds until fragrant.
- Stir in 1 teaspoon Italian seasoning, 1/4 to 1/2 teaspoon crushed red pepper flakes if using, and 1 tablespoon tomato paste. Cook 1 minute, stirring to bloom the tomato paste.
- Pour in 2 cups low sodium chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Add the drained pasta and cooked sausage back to the skillet and simmer 2 to 3 minutes so the pasta absorbs some sauce. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Reduce heat to low and stir in 1 cup heavy cream until combined and warmed through.
- Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese until melted and sauce is creamy. Taste and season with salt and black pepper as needed.
- Garnish with 2 tablespoons chopped fresh parsley or basil and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 456g
- Total number of serves: 4
- Calories: 1072kcal
- Fat: 65.5g
- Saturated Fat: 28.8g
- Trans Fat: 0.2g
- Polyunsaturated: 5g
- Monounsaturated: 23g
- Cholesterol: 178mg
- Sodium: 1356mg
- Potassium: 897mg
- Carbohydrates: 78.4g
- Fiber: 5.7g
- Sugar: 14.5g
- Protein: 35.8g
- Vitamin A: 375IU
- Vitamin C: 5mg
- Calcium: 236mg
- Iron: 2.3mg
