Ingredients
Scale
- 8 oz ditalini pasta (or any small pasta)
- 1 lb Italian sausage, casings removed
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the ditalini pasta and cook until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles. Add diced onion and minced garlic, sautéing until softened (about 3-4 minutes).
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then reduce heat. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let the sauce thicken slightly (about 3-5 minutes). Season with salt and black pepper.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, loosen with reserved pasta water. Garnish with fresh parsley and extra Parmesan before serving.
Notes
- Protein Swap: Use ground chicken or turkey for a lighter version.
- Vegetable Boost: Add spinach, sun-dried tomatoes, or mushrooms.
- Spice Level: Adjust red pepper flakes for more or less heat.
- Storage: Refrigerate leftovers for up to 3 days; reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg