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–+ servings
Creamy Italian sausage ditalini topped with freshly grated Parmesan and parsley in a skillet
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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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4
Calories: 813kcal

Equipment

Ingredients

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

Instructions

  • Heat the oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened.
  • Add the Italian sausage and cook, breaking it apart, until browned and cooked through.
  • Stir in the garlic and cook for 30 seconds, until fragrant.
  • 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.
  • Reduce the heat to low. Stir in the heavy cream and black pepper and cook for 1–2 minutes.
  • Remove from the heat and stir in the butter and Parmesan until melted and creamy.
  • 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: 1serving | Calories: 813kcal | Carbohydrates: 67g | Protein: 33g | Fat: 56g | Saturated Fat: 23g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 1033mg | Fiber: 3g | Sugar: 4g