One-Pot Creamy Sausage Ditalini Pasta with Peas
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This One-Pot Creamy Sausage Ditalini Pasta is made with savory Italian sausage, tender pasta, sweet peas, and a light Parmesan cream sauce. Everything cooks together in one pot, including the pasta, making this such an easy dinner to prepare. It’s creamy, mild, full of flavor, and ready in about 35 minutes. My kids really loved this one, and it’s definitely a recipe we’ll be making again!
A Creamy Sausage Pasta That Isn’t Too Heavy
I love creating simple pasta dinners for my family, especially ones that don’t require a lot of ingredients or cleanup. When I started working on this creamy sausage ditalini recipe, I wanted something comforting and flavorful, but not overly rich. And I really wanted it to be a true one-pot dinner. No boiling the pasta separately, no removing ingredients from the pot, just a simple dinner that comes together without much fuss.
I originally thought about adding mushrooms, but decided to keep things simple with Italian sausage and peas. I’m so glad I did! The little ditalini noodles have such a nice texture, the peas add a little sweetness, and the sausage brings plenty of savory flavor.
I also added a little Dijon mustard, which is one of those secret ingredients I almost always have in my refrigerator. You won’t actually taste the mustard, but it adds a subtle tanginess and depth that balances the creamy sauce. It’s such a simple addition, but I love what it does for the overall flavor.
And speaking of the sauce, I ended up using half-and-half instead of heavy cream because that’s what I had on hand. It worked beautifully! Between the starch from the pasta, a little Parmesan, and the half-and-half, the sauce turned out creamy without being too heavy. I didn’t even need to add butter.
The whole dish came together exactly how I was hoping. My kids enjoyed it, the flavors were mild but still really delicious, and I especially loved how all the different textures worked together.
If you love cooking with Italian sausage, my Creamy Italian Sausage Pasta is another family favorite. It has a creamy tomato-based sauce, so it’s a little different from this Parmesan version but just as comforting.
How to Make One-Pot Creamy Sausage Ditalini
A Few Things I Learned While Making This Recipe
One of the biggest things I learned while testing this recipe was that keeping the lid on while cooking the ditalini makes a difference. I initially tried cooking the pasta uncovered, but it wasn’t cooking quite the way I wanted. Once I covered the pot, it worked much better! The lid helps keep the moisture inside so the pasta can absorb the chicken stock and cook evenly.
You do need to lift the lid and give everything a good stir a few times, though. Ditalini is small, and those little noodles can stick to the bottom if you leave them alone for too long. You also want a little liquid left in the pot before adding the half-and-half and Parmesan. That’s what helps create that nice, creamy sauce.
Another thing I really want to mention is the fresh parsley. Please don’t skip it! I know it might seem like a simple garnish, but it really does make a difference. The sausage and Parmesan are savory and rich, and the parsley adds just enough freshness to balance everything out. I like stirring it right into the pasta at the end rather than simply sprinkling it on top.
And one more thing that made me happy about this recipe? We had leftovers the next day, and they were just as good! I always appreciate a pasta dinner that holds up well because it means we can enjoy it again without having to cook something new.
If you’re looking for another easy pasta dinner that uses simple ingredients, my Ground Beef Pasta with Peas is another great option for a family meal.
A One-Pot Dinner I’ll Definitely Make Again
We really enjoyed this creamy sausage and ditalini pasta, and I can see myself making it often. It’s easy enough for a weeknight, but I would also happily serve it when we have family or friends over for dinner. There’s something so nice about a big pot of creamy pasta that everyone can dig into!
I especially love that the recipe doesn’t need a lot of cream or cheese to taste delicious. The ingredients are simple, the flavors work really well together, and everything cooks in one pot. That’s my kind of dinner.
I hope your family enjoys this One-Pot Creamy Sausage Ditalini as much as we did! If you make it, please leave a comment and star rating below. I always love hearing how recipes turn out in your kitchens!
One-Pot Creamy Sausage Ditalini with Peas
This easy One-Pot Creamy Sausage Ditalini is made with ground Italian sausage, tender pasta, sweet peas, and a light Parmesan cream sauce. Everything cooks together in one pot for a flavorful, family-friendly dinner in about 35 minutes!
Ingredients
- 1 pound ground mild Italian sausage
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 12 ounces uncooked ditalini pasta
- 3½ cups chicken stock
- ½ cup half-and-half
- 1 cup frozen peas
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons freshly chopped parsley, plus more for serving
Instructions
- Brown the sausage. Heat a large Dutch oven or deep skillet with a lid over medium-high heat. Add 1 pound of ground Italian sausage and cook for 3–4 minutes, breaking it into small crumbles.
- Cook the onion. Add 1 finely diced yellow onion and continue cooking for 4–5 minutes, stirring occasionally, until the sausage is browned and fully cooked and the onion has softened. Spoon out any excess grease if necessary.
- Add the seasonings. Stir in 3 minced garlic cloves, 1 teaspoon Italian seasoning, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook for about 30 seconds until fragrant.
- Cook the pasta. Add 12 ounces of uncooked ditalini pasta and 3½ cups chicken stock. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to medium-low and cover. Simmer for approximately 10–13 minutes, or until the pasta is almost tender. Lift the lid and stir several times throughout cooking to prevent sticking. If needed, add a splash of additional stock or water.
- Make it creamy. Reduce the heat to low and stir in ½ cup half-and-half and 1 cup frozen peas. Cover and cook for another 2–3 minutes, or until the pasta is tender and the peas are heated through.
- Finish and serve. Remove the pot from the heat and stir in ½ cup freshly grated Parmesan cheese and 2 tablespoons chopped fresh parsley until the cheese melts into the sauce. Taste and adjust the seasoning as needed. Let the pasta rest for 1–2 minutes before serving, then garnish with additional parsley and Parmesan if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of chicken stock or half-and-half. Stir until heated through and creamy.
Freezing: I don't recommend freezing this dish because the small pasta can become too soft and the cream sauce may separate.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 701Total Fat: 31gSaturated Fat: 12gUnsaturated Fat: 19gCholesterol: 65mgSodium: 1255mgCarbohydrates: 68gFiber: 5gSugar: 8gProtein: 36g
Nutrition information is automatically calculated. Use as an approximation only.
