You catch the smell through the steam vent and suddenly you are starving. It's that moment when the kitchen fills up with the scent of garlic, sausage, and tomato paste melding together. You feel your stomach rumble before you even get the lid off the pressure cooker.
Inside, the ditalini pasta is cooking just right, kinda perfectly tender with that hearty Italian sausage browned and broken up in the sauce. The sauce itself is creamy and rich, with parmesan melting in and a slight kick from crack black pepper and optional red pepper flakes. You spot the heavy cream swirling in, thickening it just the way you want.
When the natural release is done and you lift that sealing ring, steam cues let you know dinner is ready fast. You remember the steps and how this dish pulls together with so little fuss. It's a real dinner winner when days got you running nonstop.
Why This Recipe Works Every Single Time
- Using ditalini pasta keeps every bite perfectly tender with a little chew that holds the sauce well.
- The sausage browns first, adding flavor without greasing up the dish too much.
- Tomato paste brings a rich, deep tomato flavor that blends beautifully with the cream.
- Avocado oil handles the initial sauté with a mild flavor and high smoke point.
- Low sodium chicken broth lets you control the saltiness and enriches the sauce without overpowering.
- Heavy cream adds a smooth, luscious texture that coats the pasta pieces just right.
- Parmesan cheese melts into the sauce creating that simple cheesy finish you're gonna love.
Your Simple Ingredient Checklist
- 8 ounces ditalini pasta, cooked al dente - gotta have that texture perfect for soaking up the sauce.
- 1-2 tablespoons avocado oil - for that clean, light sauté that won't mess with the flavor.
- 8 ounces mild Italian ground sausage - brings that savory punch without too much spice.
- ½ cup sweet onion, diced small - this sneaks in a gentle sweetness.
- 2 cloves garlic, minced - because garlic is just the best buddy for sausage and pasta.
- 1-1.5 tablespoons tomato paste - thick, tangy, and full of umami goodness.
- Pinch kosher salt, to taste - you got to season just right.
- Few turns cracked black pepper, to taste - adds that little peppery warmth.
- ½ - ¾ cup low sodium chicken broth - gives you the liquid base without overwhelming salt.
- ¾ - 1 cup heavy cream - the heart of the creamy sauce, smoothing things out.
- ½ cup parmesan cheese, grated - to sprinkle in and melt for that cheesy finish.
- Red pepper flakes, optional - if you want a tiny kick at the end.
The Full Pressure Cooker Journey
Step 1 Begin by heating your avocado oil in a large skillet over medium heat. Toss in the diced onion and let it sauté until it gets translucent and kinda sweet. This sets the flavor base perfectly.
Step 2 Add the minced garlic and ground sausage right after. Break the sausage up and cook till browned and fully cooked. You'll get that tender pull in the sausage chunks which makes it so juicy.
Step 3 Stir in the tomato paste along with salt and cracked black pepper. Let everything cook for 2 minutes so the paste can deepen in flavor with the sausage and onion.
Step 4 Pour in the chicken broth then bring it all to a simmer. You wanna let the mixture bubble for 5 minutes to reduce a bit and thicken up.
Step 5 Turn down your heat to low and stir in the heavy cream. Mix it well so the sauce gets thick and creamy without curdling. The melting parmesan comes next, stir it gently until combined.
Step 6 Finally add in your cooked ditalini pasta and toss everything together. Hit it with more salt or pepper if ya need. You spotted the steam cues earlier and now you're ready to serve this delicious dinner.
Smart Shortcuts for Busy Days
- Cook your ditalini pasta ahead and toss it in the fridge. When you're ready, just add it to the sauce at the end for a super quick finish.
- Use pre-minced garlic or even a garlic paste from the grocery store for that step done fast. It works real good and saves chopping time.
- Grab your ground sausage thawed and prepped ahead, even cooked if you gotta. This cuts down on wait time so you're throwing dinner together in no time.
That First Bite Moment
You remember that first forkful where the ditalini's tender pull and creamy sauce coat each little tube of pasta. The sausage bits are juicy and perfectly seasoned with just enough black pepper heat to keep ya interested without stealing the show.
The sauce feels rich and velvety with parmesan melting in all gooey and wonderful. You notice the faint sweetness of onion blending with the garlic undertone and tomato paste depth. It's that kinda dish that wraps you up in comfort.
And if you sprinkle some red pepper flakes on top? That little kick hits you just right - making every bite totally crave-worthy. You grin because dinner done good is always nice.
Your Leftover Strategy Guide
- Fridge Storage Place leftovers in an airtight container and keep it in the fridge for up to 3 days. When reheating, use low heat and add a splash of broth or milk to loosen the sauce.
- Freezing This pasta holds up pretty well frozen. Pop it into a freezer-safe container for up to 2 months. Thaw overnight in the fridge and warm gently on the stove or microwave.
- Reheat Tips When reheatin from frozen or fridge, stir often and use low heat to keep the creamy sauce from separating. A little extra cheese or cream on top can bring it back to life.
Everything Else You Wondered About
- Can I use different pasta shapes? You sure can. Small pasta like elbow or small shells work real good, but ditalini is perfect for holding the sauce.
- What if I want it spicier? Add more red pepper flakes or toss in some crushed chili peppers when cooking the sausage.
- Can I swap the sausage? Totally, ground turkey or chicken sausage works for a lighter version. Just watch seasoning.
- How do I know when the pasta's done? The tender pull is key. Pasta should be al dente but softened enough to soak up sauce.
- What if the sauce looks too thin? Let it simmer longer on low heat or add a touch more cream. Cheese will also thicken it up.
- Is avocado oil necessary? You can use olive oil too, but avocado oil has a higher smoke point so it's easier to cook without burning.
For more flavorful recipes, check out our Irish Beef and Guinness Stew and Chicken Philly Cheesesteak which also use pressure cooking for fast, delicious meals.
Creamy Marry Me Ditalini Sausage Pasta
Equipment
- 1 Large skillet for sauté
Ingredients
Main ingredients
- 8 ounces ditalini pasta cooked al dente
- 1-2 tablespoons avocado oil for sauté
- 8 ounces mild Italian ground sausage
- ½ cup sweet onion diced small
- 2 cloves garlic minced
- 1-1.5 tablespoons tomato paste
- Pinch kosher salt to taste
- Few turns cracked black pepper to taste
- ½ – ¾ cup low sodium chicken broth
- ¾ – 1 cup heavy cream
- ½ cup parmesan cheese grated
- Red pepper flakes optional
Instructions
Instructions
- Begin by heating your avocado oil in a large skillet over medium heat. Toss in the diced onion and let it sauté until it gets translucent and kinda sweet. This sets the flavor base perfectly.
- Add the minced garlic and ground sausage right after. Break the sausage up and cook till browned and fully cooked. You’ll get that tender pull in the sausage chunks which makes it so juicy.
- Stir in the tomato paste along with salt and cracked black pepper. Let everything cook for 2 minutes so the paste can deepen in flavor with the sausage and onion.
- Pour in the chicken broth then bring it all to a simmer. You wanna let the mixture bubble for 5 minutes to reduce a bit and thicken up.
- Turn down your heat to low and stir in the heavy cream. Mix it well so the sauce gets thick and creamy without curdling. The melting parmesan comes next, stir it gently until combined.
- Finally add in your cooked ditalini pasta and toss everything together. Hit it with more salt or pepper if ya need. You spotted the steam cues earlier and now you’re ready to serve this delicious dinner.
