Creamy Ditalini Sausage Pasta (Print Version)
# Ingredients:
01 -
8 oz of ditalini pasta.
02 -
1–2 tbsp of avocado oil.
03 -
8 oz of ground mild Italian sausage.
04 -
1/2 cup finely chopped sweet onion.
05 -
2 minced garlic cloves.
06 -
1 to 1 1/2 tbsp of tomato paste.
07 -
Add salty kosher salt as needed.
08 -
Black pepper—adjust to taste.
09 -
1/2 to 3/4 cup of low-sodium chicken broth.
10 -
3/4 to 1 cup of heavy whipping cream.
11 -
1/2 cup of parmesan, grated.
12 -
Pinch of chili flakes to finish.
# Instructions:
01 -
Boil the ditalini in water that’s well salted till it’s firm to the bite. Strain, coat in oil, and leave it aside.
02 -
On medium-high heat, brown the sausage in oil. Stir in the onion and garlic and let them cook until soft and clear.
03 -
Mix in tomato paste, cooking it for about 2–3 minutes. Sprinkle in salt and pepper. Pour in broth to scrape up the browned bits, and simmer until it reduces by half.
04 -
Add the cream along with the parmesan, and lower the heat. Stir it gently till the cheese combines and melts smoothly.
05 -
Toss the pasta into the sauce. Stir until all pasta is covered evenly. Sprinkle with chili flakes to serve.
# Notes:
01 -
Add an extra splash of broth if the sauce needs to be thinned out.
02 -
Cooking the pasta to al dente gives it the best bite.
03 -
Let the tomato paste darken and caramelize for deeper taste.