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Our family can't get enough of my Velvety Ditalini Sausage Pasta. The mix of tiny pasta, Italian sausage, and that smooth tomato cream sauce works pure wonders in just half an hour. I named it after my hubby said he'd tie the knot with me all over again when he first tried it. It's now what we turn to whenever we want something warm and tasty.
Why This Pasta Stands Out
What makes it amazing is how that smooth sauce wraps around each bit of pasta. The mild sausage brings such great taste while tomato paste and parmesan create this stunning richness. I sometimes throw in some fresh spinach or green peas. The kids don't even realize they're getting veggies when they're covered in all that creamy yumminess.
What You'll Need
- 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 is our pick but you can go spicy if that's your thing.
- Aromatic veggies: Sweet onions and loads of fresh garlic.
- Concentrated tomato paste: Browning it first really transforms the flavor.
- Basic spices: Simply kosher salt and freshly ground pepper.
- Savory liquid: Low sodium chicken broth lets you adjust saltiness.
- Rich cream: Creates that luxurious smooth texture.
- Genuine parmesan: Grate it fresh for the best melt.
- Spicy option: Red pepper flakes for those wanting extra kick.
Cooking It Up
- Prep Your Pasta
- I always get my water bubbling first with plenty of salt. Those tiny ditalini finish fast, just until they've got that slight firmness. A tiny bit of oil keeps them from clumping while the sauce comes together.
- Cook The Meat
- That noise when sausage hits a hot pan might be what I love hearing most in cooking. Let it brown up nicely.
- Layer The Flavors
- Add the onions and garlic, cooking until my home smells incredible.
- The Game-Changer
- This is the crucial part - letting that tomato paste brown up. Those few extra minutes totally change the dish.
- Adding Richness
- Pour in chicken broth first, let it simmer down, then add that luscious cream.
- Finishing Touches
- Fresh parmesan melts into the mix, then those cute little pasta shapes join in. Sometimes I sprinkle red pepper flakes when I want some heat.
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Helpful Hints
Don't cook your pasta all the way through, it'll soften more in the sauce. Taking time to brown that tomato paste really pays off. If your sauce gets too thick, just add a splash more broth. I figured these tricks out after lots of tries, and now each batch turns out great.
Storing Leftovers
This dish keeps well in the fridge for a few days. When heating it up, I put in a bit of broth to bring the sauce back to life. I often make extra just for later meals - my husband thinks it tastes even better the following day.
Personal Touches
You can really play around with this dish. I sometimes swap out pasta shapes based on what's in my cupboard. Recently I mixed in some green peas and my kids wolfed them down without complaint. My sister prefers using hot sausage in hers. You can really have fun with this meal.
Why Avocado Oil Works
I switched to avocado oil for this dish ages ago and stuck with it. It stands up to high heat without adding any strong taste. When I'm out, olive oil does the job, but that clean flavor of avocado oil really lets the other ingredients shine.
Questions People Ask
My friends always wonder if other pasta works - yes, any shorter shape does the trick! You can use half and half instead of heavy cream, though your sauce won't be quite as decadent. Don't skip browning the tomato paste, it really changes the flavor. These small touches turn good food into something you'll crave.
Serving Ideas
I love watching folks enjoy this pasta. We usually have some garlic bread nearby to mop up any extra sauce. A simple green salad cuts through all that richness nicely. For special occasions, we'll open some white wine to go with it. Even the fussiest eaters at my table ask for more.
Tools You'll Want
You don't need fancy stuff to nail this dish. My regular pasta pot, the big pan from our wedding, and a sturdy strainer work perfectly. I can't live without my silicone spatula for stirring without scratching pans. The whisk from my grandma's kitchen makes the creamiest sauce. Basic tools creating something wonderful.
Soul-Warming Food
This pasta brings such happiness to our busy evenings. The blend of tastes, how the sauce clings to each bit of pasta, it all works together so well. My little girl calls it her "favorite dinner" and seeing everyone around the table enjoying every bite makes all the cooking time worthwhile.
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Frequently Asked Questions
- → Why does al dente pasta matter?
It keeps the pasta firm, so it doesn't get mushy. Plus, it pairs perfectly with hot sauce, finishing cooking together.
- → What's the point of caramelizing tomato paste?
It brings out a richer flavor by cooking off that raw taste. Just a couple of minutes can work wonders.
- → What if my sauce is too thick?
Simple fix! Just add a splash of chicken stock until you love the consistency.
- → Can I use a different type of pasta?
Sure, small pasta shapes work best here. Opt for something that can hold the sauce well.
- → How can I add more spice?
Increase red pepper flakes or swap mild sausage for a spicy Italian version to turn up the heat.
Conclusion
Ditalini pasta cooked perfectly then paired with flavorful sausage and a creamy, cheesy sauce. Ready in just over half an hour. Think gourmet, yet easy!