Name: Creamy Marry Me Ditalini Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz ditalini pasta ((small tubes; penne or small shells work in a pinch)); 1 tbsp avocado oil ((or olive oil)); 1 lb mild Italian ground sausage; 1 small onion, diced ((yellow or sweet)); 3 cloves garlic, minced; 2 tbsp tomato paste; ½ tsp kosher salt ((adjust to taste)); ¼ tsp cracked black pepper; 1 cup low-sodium chicken broth ((or vegetable broth)); ¾ cup heavy cream; ½ cup freshly grated Parmesan cheese ((do not use pre-grated if possible)); ¼ tsp red pepper flakes ((optional, for heat))

I first made this Creamy Marry Me Ditalini Sausage Pasta on a weeknight when my fridge held nothing but a pound of sausage and a bag of small pasta. Ten minutes later the whole family was scraping the skillet. It’s a cozy, saucy ditalini pasta tossed with browned mild Italian sausage, tomato paste, cream, and Parmesan—comfort food that feels a little fancy without any fuss. If you want a quick, creamy one-pan dinner that’s both kid-friendly and dinner-party worthy, this is it; for a different sausage-pasta mood, try my take on garlic-forward garlic butter sausage bites as a companion dish or inspiration.

Why you’ll love this dish

This recipe hits a sweet spot: it’s fast (about 25–30 minutes), uses pantry-stable ingredients, and delivers a rich, silky sauce without complicated steps. Ditalini is a small, tubular pasta that catches sauce in every bite, so a little creamy sauce goes a long way. Mild Italian sausage adds savory depth with minimal seasoning work, meaning fewer bottles and more flavor.

"Comfort in a bowl—creamy, garlicky, and ready in under 30 minutes. The whole family devours it."

It’s perfect for weeknights, casual date nights, or when you want something heartwarming that doesn’t require babysitting. If you like spiced-up versions, this dish pairs well with bolder touches—think the peppery heat of a creamy Cajun sausage pasta variation for guests who crave a kick.

Step-by-step overview

Before you dive in, here’s the process at a glance so you know what to expect:

Boil ditalini until al dente and drain.
Brown the Italian sausage and remove excess fat.
Sauté onion and garlic in the same skillet.
Bloom tomato paste, deglaze with chicken broth, then simmer briefly.
Stir in heavy cream and freshly grated Parmesan to make a smooth sauce.
Season, fold in the drained pasta, warm through, and serve with extra cheese.

This roadmap helps when you want to prep mise en place (dice the onion, grate the cheese, measure liquids) and move confidently from step to step. If you enjoy a similar creamy-Italian approach, check the technique used in my creamy Italian sausage pasta recipe for additional inspiration.

Gather these items

8 oz ditalini pasta (small tubes; penne or small shells work in a pinch)
1 tbsp avocado oil (or olive oil)
1 lb mild Italian ground sausage
1 small onion, diced (yellow or sweet)
3 cloves garlic, minced
2 tbsp tomato paste
½ tsp kosher salt (adjust to taste)
¼ tsp cracked black pepper
1 cup low-sodium chicken broth (or vegetable broth)
¾ cup heavy cream
½ cup freshly grated Parmesan cheese (do not use pre-grated if possible)
¼ tsp red pepper flakes (optional, for heat)

Substitutions and notes:

Swap mild sausage for spicy or turkey sausage to change heat and calories.
Use half-and-half if you prefer a lighter sauce, but reduce simmer time—texture will be thinner.
Freshly grated Parmesan melts and thickens the sauce better than pre-grated.
If you’re vegetarian, use plant-based sausage and vegetable broth; increase tomato paste slightly for depth.

Step-by-step instructions

Bring a large pot of generously salted water to a boil. Add ditalini and cook to al dente (usually 1–2 minutes less than package directions). Drain and set aside.
While the pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground sausage and break it up with a spatula. Brown for 6–8 minutes until nicely caramelized. Drain excess fat from the pan, leaving a little for flavor.
Reduce heat to medium. Add the diced onion to the skillet and cook until soft, about 3–4 minutes. Stir in the minced garlic and cook until fragrant, about 30–45 seconds.
Push the meat and aromatics to one side, add the tomato paste and cook 1–2 minutes, stirring frequently; this deepens the tomato flavor.
Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture simmer for 3–4 minutes so the liquid reduces slightly.
Lower the heat and stir in the heavy cream. Add the grated Parmesan and whisk until the sauce is smooth and slightly thickened.
Season with kosher salt, cracked black pepper, and red pepper flakes (if using). Fold in the cooked ditalini so pasta is evenly coated.
Heat briefly just until everything is warm. Serve immediately with extra Parmesan on the side.

Short, active verbs and timing help you stay on schedule—browning, reducing, and simmering are the three flavor-makers here.

Best ways to enjoy it

Serve this pasta directly from the skillet or plate it in shallow bowls. Pairing suggestions:

Green salads: a sharp arugula or baby spinach salad with lemon vinaigrette cuts the richness.
Roasted vegetables: broccolini or roasted Brussels sprouts add texture and color.
Bread: crusty garlic bread or focaccia soaks up the extra sauce.
Wine: a medium-bodied red (Chianti or Sangiovese) or a buttery Chardonnay complements the cream and sausage.

For a family-style spread, set the skillet on the table with a bowl of extra Parmesan and red pepper flakes.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
To reheat, add a splash of milk or cream to loosen the sauce and warm gently on the stovetop over low heat, stirring until smooth. Microwaving works—stir halfway through and add a little liquid if the sauce tightens.
To freeze: portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating; expect a slight change in pasta texture.
Food safety: do not leave the dish at room temperature for more than two hours. Reheat to at least 165°F (74°C) before eating.

Pro chef tips

Brown the sausage well. The Maillard reaction (the browning) creates depth—don’t rush it.
Don’t overcook the ditalini; it should finish in the sauce so it stays al dente.
Grate your own Parmesan from a wedge—the oils help thicken the sauce and give a fresher flavor.
If the sauce seems thin, simmer a minute longer to reduce, or whisk in 1–2 tablespoons of grated Parmesan off-heat to thicken.
For an ultra-silky sauce, add the cream off the heat and gently stir in the cheese to prevent separation.

Creative twists

Tomato-forward: stir in a 1/2 cup crushed tomatoes with the broth for a rosé-style sauce.
Veggie boost: add chopped spinach or sun-dried tomatoes near the end for color and nutrition.
Spice it up: use hot Italian sausage and double the red pepper flakes for a spicy version.
Lighter swap: use turkey sausage, 1/2 cup low-fat milk plus 1/4 cup Greek yogurt stirred in at the end (off heat).
One-pot adaptation: cook pasta in the broth with extra water and finish with cream for fewer dishes; watch liquid ratios carefully.

Try pairing this flavor profile with a slow-cooked protein idea like my marry me chicken pasta slow-cooker version for a make-ahead dinner party.

Your questions answered

Q: Can I use a different pasta?
A: Yes—small shapes like small shells, mini penne, or orecchiette work. Avoid very thin pasta (like angel hair) because the sauce-to-pasta ratio will change.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze in portioned containers for up to 2 months. Thaw overnight and reheat gently with a splash of cream or broth.

Q: Can I make this dairy-free?
A: Substitute a dairy-free cream alternative (unsweetened oat cream or coconut cream) and use a plant-based Parmesan. Choose plant-based sausage to keep it fully vegan.

Q: My sauce broke—how do I fix it?
A: Remove the pan from heat and whisk in a tablespoon of cold cream or a small pat of cold butter to bring the sauce back together. Gentle heat and final off-heat cheese addition help prevent this.

Q: How long does this take from start to table?
A: About 25–30 minutes if your mise en place is ready—pasta cooking overlaps with the sauce, which speeds things up.

Conclusion

Creamy Marry Me Ditalini Sausage Pasta is a quick, comforting weeknight winner that scales well for company and lends itself to simple swaps. If you want another home-cooked take with the same cozy vibe, see this version at Healthyish Foods’ Marry Me Ditalini Sausage Pasta. For a slightly different ingredient lineup and technique notes, you might also enjoy the inspiration found at Salt & Lavender’s Marry Me Italian Sausage Pasta.