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Our family can't get enough of my Velvety Marry Me Ditalini Sausage Pasta. Something truly magical happens when you mix those tiny pasta shapes with Italian sausage and that luscious tomato cream sauce - and it only takes 30 minutes! My hubby came up with the name after his first bite, saying he'd tie the knot with me again just for this dish. It's now what we crave whenever we want something warm and tasty.
Why This Pasta Stands Out
What makes it special? The way that smooth sauce completely coats each bit of pasta. The mild sausage brings amazing flavor, while tomato paste and parmesan create an unbelievable richness. I'll often throw in some fresh spinach or bright green peas. The kids gobble up veggies without a second thought when they're hidden in all that creamy deliciousness.
Your Ingredient List
- Tiny pasta: Ditalini shapes grab every drop of that fantastic sauce.
- Quality oil: Avocado oil works great with its neutral flavor and ability to handle heat.
- Tasty sausage: Go with mild, or spice things up if that's your style.
- Flavor base: Sweet onions paired with lots of fresh garlic.
- Concentrated tomato: Don't rush browning it - that's where the magic lives.
- Basic spices: Kosher salt and freshly ground pepper do the trick.
- Savory liquid: Low sodium chicken broth lets you adjust saltiness yourself.
- Thick cream: Creates that silky-smooth texture we all love.
- Genuine cheese: Freshly grated parmesan melts perfectly.
- Spicy kick: Red pepper flakes for anyone wanting extra zing.
Creating Your Masterpiece
- Begin With The Pasta
- I always get a big pot of well-salted water bubbling first. Those cute ditalini cook fast - you want them with just a bit of firmness. A tiny splash of oil stops them from clumping while you work on the sauce.
- Brown The Sausage
- That wonderful noise when sausage hits hot oil is music to my ears. Let it get golden and crispy around the edges.
- Create The Base
- Toss in those onions and garlic, cooking until your whole house smells incredible.
- The Game-Changer
- This is the crucial part - letting that tomato paste cook down and darken. Those few extra minutes completely transform your final dish.
- Add The Liquids
- Pour in chicken broth first and let it bubble down a bit, then pour that glorious cream in.
- Mix It All Together
- Stir in fresh parmesan until melted, then add your cooked pasta shapes to the party. Sometimes I toss in red pepper flakes when I want some heat.
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Helpful Cooking Secrets
Don't cook your pasta all the way through - it'll finish in the sauce. Taking time with that tomato paste really pays off. If things look too thick, just add a splash more broth. I've figured these tricks out through lots of practice, and now my pasta turns out amazing every time.
Storing Leftovers
This dish keeps really well in the fridge for a few days. When heating it up, add a bit of broth to bring the sauce back to life. I often make a bigger batch on purpose my husband swears it tastes even better the day after.
Personalize Your Dish
This dish welcomes your own touch. I've used whatever pasta shapes were in my cupboard with great results. Recently I mixed in some bright green peas and the kids didn't spot the extra veggies. My sister prefers using hot sausage in hers. You can really play around with this meal.
Why Avocado Oil Works Best
I switched to avocado oil for this dish ages ago and never went back. It stands up to high heat without adding any strong taste. In a pinch, olive oil does the job, but that clean flavor of avocado oil really lets all the other ingredients shine through.
Questions You Might Have
People always wonder if other pasta works - absolutely, any small shape does the trick! You can swap half and half for heavy cream but your sauce won't be quite as decadent. Don't skip cooking down that tomato paste, it adds so much depth. These small touches really turn an ordinary meal into something unforgettable.
Serving Your Creation
I love watching loved ones enjoy this pasta. We usually have some warm garlic bread nearby to soak up extra sauce. A simple green salad cuts through all that richness perfectly. For special occasions, we'll open some white wine and make a night of it. Even my fussiest guests ask for more.
Tools You'll Need
You don't need anything fancy to cook this up. My regular pasta pot, the big frying pan I got when we married, and a decent strainer work great. I can't live without my silicone spatula for stirring - it's so gentle on my cookware. The old whisk from my grandma's kitchen makes the sauce incredibly smooth. Simple stuff making something wonderful.
Ultimate Comfort Dish
This pasta brings such happiness on busy nights. The way those flavors come together, how the sauce wraps around each bit of pasta - it all works so beautifully. My little girl calls it her "favorite dinner" and seeing everyone gather around our table, enjoying every mouthful, makes all the cooking totally worth it.
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Frequently Asked Questions
- → Why should pasta be al dente?
Pasta cooked al dente keeps its shape better in sauces and has a firmer bite. It also finishes cooking slightly when tossed with hot sauce.
- → What’s the benefit of browning tomato paste?
Sautéing tomato paste for a couple of minutes adds richness and mellows its raw flavor, which intensifies the sauce.
- → What if the sauce thickens too much?
If your sauce becomes too dense, just stir in a little chicken broth to get it where you want it.
- → Can I replace the pasta type?
Ditalini works great here, but if you don’t have it, try other small shapes that hold sauce, like small penne or shells.
- → How do I make it spicier?
Kick up the heat with some extra red pepper flakes, or switch to spicy Italian sausage for a bolder flavor.
Conclusion
Cook up a cozy dish of tender ditalini pasta and sausage in a luscious Parmesan sauce, all in just over half an hour. It's like homemade comfort in a bowl, with a nod to elevated mac and cheese.