Creamy Italian Sausage Ditalini

This creamy Italian sausage ditalini is the kind of easy one-pan pasta dinner that makes weeknights feel a little easier. Ditalini pasta cooks directly in savory broth with Italian sausage, onion, and garlic, then gets finished with heavy cream, Parmesan, and butter for a rich, creamy sauce.

It’s cozy, flavorful, and ready in about 30 minutes with just one skillet to clean. If you love easy pasta dinners that don’t require a lot of prep, this creamy sausage pasta needs to be on your weeknight rotation.

If you’re looking for an easy dinner that feels comforting without requiring a long ingredient list, this Italian sausage pasta checks all the boxes. The sausage brings plenty of flavor, while the broth cooks directly into the ditalini and creates the base for the creamy sauce.

And because everything happens in one pan, there’s no separate pot of pasta to drain and no complicated sauce to make.

If you love easy one-pot dinners, you’ll also want to try my One-Pot Marry Me Orzo with Sausage, which uses the same simple one-pan approach, or my Creamy Italian Sausage and Gnocchi Soup for another cozy sausage dinner.

Why You’ll Love This Recipe

This creamy Italian sausage ditalini is an easy one-pan pasta dinner made with savory Italian sausage, tender pasta, and a creamy Parmesan sauce. Everything cooks in one skillet for a flavorful weeknight meal with minimal cleanup.

– Lyuda

Ingredients Needed to Make Creamy Italian Sausage Ditalini

You only need a handful of simple ingredients to make this creamy sausage pasta.

The Pasta

Ditalini pasta is perfect for this recipe because the small pasta shape cooks quickly and fits easily onto a fork with the sausage. It also releases just enough starch as it cooks to help create a creamy consistency.

The Sausage

Italian sausage provides most of the savory flavor in this dish. Mild Italian sausage keeps the recipe family-friendly, while hot Italian sausage adds a little more heat.

The Aromatics

Yellow onion and garlic create the flavorful base of the pasta. Cooking the onion first helps soften it and brings out its natural sweetness before the sausage and garlic are added.

The Creamy Sauce

Beef broth or bone broth cooks the pasta while adding savory depth. Chicken broth can also be used if that’s what you have on hand.

Heavy cream adds richness and turns the broth into a creamy sauce, while freshly grated Parmesan adds salty, nutty flavor.

Butter is stirred in at the end for an extra-smooth, glossy finish.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Use chicken or turkey Italian sausage: You can swap the pork Italian sausage for chicken or turkey Italian sausage if preferred. The flavor and amount of rendered fat may vary slightly.
• Make it spicy: Use hot Italian sausage or add a pinch of red pepper flakes with the garlic.
• Add vegetables: Stir in fresh spinach at the end, or add finely chopped mushrooms with the onion.
• Use a different broth: Beef broth gives this pasta a rich, savory flavor, but chicken broth or vegetable broth can also be used.
• Add extra Parmesan: If you love Parmesan, add more to the finished pasta just before serving.
• Make it extra saucy: If the pasta becomes thicker than you like, stir in a splash of warm broth or cream before serving.

How to Make Creamy Italian Sausage Ditalini

This easy Italian sausage pasta comes together in one skillet.

Step 1: Cook the Onion and Sausage

Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes, until softened.

Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through. For food safety, ground pork or beef sausage should reach 160°F; chicken or turkey sausage should reach 165°F.

Step 2: Add the Garlic

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Step 3: Cook the Ditalini

Add the uncooked ditalini and broth. Stir well and bring to a gentle simmer.

Cook uncovered for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the broth has been absorbed.

If the pasta is not tender but the skillet looks dry, add a small splash of broth and continue cooking.

Step 4: Make It Creamy

Reduce the heat to low and stir in the heavy cream. Season with black pepper and cook for another 1–2 minutes, until warmed through and creamy.

Step 5: Finish with Parmesan and Butter

Remove the skillet from the heat. Stir in the butter and freshly grated Parmesan until melted and smooth.

If the pasta is thicker than you prefer, add a splash of warm broth or cream to loosen the sauce.

Step 6: Garnish and Serve

Top with fresh parsley and additional Parmesan. Serve immediately while the pasta is hot and creamy.

Expert Tips

• Don’t overcook the ditalini. Small pasta cooks quickly, and it will continue absorbing liquid after you remove it from the heat. Start checking it around the 10-minute mark.
• Stir occasionally while the pasta cooks. Ditalini releases starch into the broth, which helps create a creamy sauce but can also cause the pasta to stick to the bottom of the skillet.
• Use freshly grated Parmesan. It melts more smoothly than pre-shredded Parmesan and gives the finished pasta a better texture.
• Taste before adding salt. Italian sausage, broth, and Parmesan can all contain quite a bit of sodium, so you may not need additional salt.
• Don’t skip the butter at the end. Stirring it in off the heat gives the sauce a smooth, glossy finish.
• Serve it right away. This pasta continues to absorb liquid as it sits. If you’re serving leftovers, add a splash of broth or cream when reheating to bring the sauce back to a creamy consistency.

If you enjoy easy 30-minute meals, you’ll love my sweet potato and turkey skillet and lemon and chicken orzo.

More Delicious Dinner Recipes

One-Pot Marry Me Orzo with Sausage

Chicken Enchiladas with Sour Cream & Salsa Verde

20-Minute Sausage and Tomato Tortellini Skillet

Easy Beef Stew (Dutch Oven or Slow Cooker Recipe)

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Easy fall dinner recipes

Looking for easy fall dinner recipes? Try these cozy, family-friendly fall meals, including beef stew, creamy soups, pumpkin pasta, one-pot dinners, and more.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 813

Step By Step Instructions

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Ingredients

  

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Ingredients for the Creamy Italian Sausage Ditalini

• 2 cups uncooked ditalini pasta
• 1 tablespoon cooking oil
• ½ medium yellow onion finely diced
• 1 lb Italian sausage mild or hot
• 4-5 cloves garlic minced
• 2½ cups beef or chicken bone broth
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• ⅓ cup freshly grated Parmesan cheese plus more for serving
• Fresh parsley chopped, for garnish
• Black pepper to taste

Equipment

• Cooking skillet

Method

 

1. Heat the oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened.
2. Add the Italian sausage and cook, breaking it apart, until browned and cooked through.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the uncooked ditalini and broth. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Add a splash of broth if needed.
5. Reduce the heat to low. Stir in the heavy cream and black pepper and cook for 1–2 minutes.
6. Remove from the heat and stir in the butter and Parmesan until melted and creamy.
7. Garnish with fresh parsley and additional Parmesan. Serve immediately.

Notes

• Use mild Italian sausage for a family-friendly version or hot Italian sausage for more heat.
• Beef broth or bone broth adds a rich, savory flavor, but chicken broth also works.
• Taste before adding salt because the sausage, broth, and Parmesan can all be salty.
• If the pasta thickens too much, stir in a splash of warm broth or cream.
• Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of broth or cream.
• Ground pork or beef sausage should reach 160°F; chicken or turkey sausage should reach 165°F.

Nutrition

Serving: 1servingCalories: 813kcalCarbohydrates: 67gProtein: 33gFat: 56gSaturated Fat: 23gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 133mgSodium: 1033mgFiber: 3gSugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.