This ditalini with sausage and peas is a simple yet flavor-packed pasta. It's made with Italian sausage, sweet peas, and plenty of Parmesan. It comes together in one pan in about 30 minutes, making it perfect for a quick weeknight dinner. The combination of buttery pasta, savory sausage, and salty Parmesan creates a rich, satisfying dish without needing a heavy sauce.
Jump to:
I always come back to recipes like this because they prove that a few simple, high-quality ingredients can create something really delicious. It's the same approach I use in my pasta with pancetta and peas, and cavatelli pasta with broccoli-just a handful of ingredients, cooked the right way, so each one really shines. In this recipe, the sausage builds a rich, savory base, while butter, garlic, and Parmesan come together with a splash of pasta water to create a light, glossy sauce that coats every bite. I love how the peas add a little sweetness and balance, and how everything comes together so quickly without feeling complicated. It's one of those meals I make when I want something comforting, reliable, and packed with flavor without overthinking dinner.
Key Ingredients
- Ditalini pasta. This small pasta shape is perfect for catching all the sausage and peas in each bite.
- Italian sausage (sweet or hot). This is the main flavor base of the dish. Sweet sausage keeps it mild, while hot sausage adds a little heat. Turkey sausage or chicken sausage can be used for a lighter option.
- Butter. Butter helps create that rich, glossy sauce and works with the pasta water to coat everything evenly.
- Shallot. Adds a subtle sweetness and a more delicate flavor than onion.
- Garlic. Brings depth and aroma to the dish.
- Peas (frozen or fresh). Add a pop of sweetness and contrast to the savory sausage.
- Parmesan cheese. Melts into the pasta to help create a lightly creamy, cheesy sauce.
- Reserved pasta water. This is essential for bringing the sauce together. It helps emulsify the butter and cheese into a silky coating.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Bring a large pot of salted water to a rolling boil. Add the ditalini and cook until al dente, with a slight bite in the center. Before draining, reserve some of the pasta water, then strain and set the pasta aside. Melt butter in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles as it cooks. Let it develop some golden brown edges for the best flavor. Once fully cooked through, transfer it to a plate using a slotted spoon. Discard most of the grease, leaving just a light coating in the skillet.
Step 2
Reduce the heat to medium and add more butter. Once melted, add the shallot and cook until softened and translucent, stirring occasionally so it doesn't brown. Stir in the garlic and cook just until fragrant, being careful not to let it burn. Add the peas and cook until they're heated through and bright green.
Step 3
Return the sausage to the skillet and gently toss everything together. Season lightly with salt and black pepper, keeping in mind the sausage and cheese will add saltiness.
Step 4
Add the cooked ditalini to the skillet along with the remaining butter, Parmesan cheese, and a splash of reserved pasta water.
Step 5
Toss everything together until the butter melts and the cheese begins to coat the pasta. The sauce should look glossy and lightly cling to each piece. Add more pasta water as needed to loosen and bring everything together. Serve immediately with extra Parmesan and freshly cracked black pepper over the top.
Sarah's Top Tips
- Use pasta water to build the sauce, not dilute it. I always add it a splash at a time while tossing. You're looking for a glossy, lightly creamy coating-not a watery sauce.
- Cook the garlic just until fragrant. It should smell aromatic and mellow, not browned. If it starts to color, it can turn bitter and overpower the dish.
- Season with intention. The sausage and Parmesan both bring a lot of salt, so I wait until the end to taste before adding more. You often need less than you think.
- Finish gently if needed. If the cheese starts to clump or look stringy, I take the pan off the heat and toss in a little pasta water. This helps it melt smoothly into a silky sauce.
Serving Suggestions
I love serving this as a quick weeknight dinner when I want something comforting but not too heavy. It's great on its own, but I'll usually pair it with a simple arugula and spinach salad. If you're not a big fan of peas, I've also made this recipe with broccoli and asparagus. If I'm having a few people over, I like to stick to the Italian theme and start them with bruschetta caprese. It really ties the whole night together.
Storage & Reheating
Fridge: For the best results, you can make the sausage mixture up to 2 days ahead and store it separately in the refrigerator until ready to use. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Freezer: I don't recommend freezing this dish, as the pasta can become mushy and the sauce tends to separate once thawed.
Reheating: To reheat, warm it gently on the stovetop with a splash of water or broth, stirring frequently until the sauce loosens and becomes smooth and glossy again.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Ditalini with Sausage & Peas
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 8 ounces ditalini pasta
- 4-5 Italian sausages, sweet or hot, casings removed
- 3 tablespoons butter, divided
- 1 small shallot, finely diced
- 2 -3 garlic cloves, minced
- 1½ cups frozen or fresh peas, no need to thaw
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup grated Parmesan cheese, plus more for serving
- ½ cup Reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil. Cook the ditalini until al dente. Reserve about ½ cup of the pasta water, then strain.8 ounces ditalini pasta
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Transfer to a plate using a slotted spoon, then discard excess grease, leaving a light coating in the skillet.4-5 Italian sausages, 3 tablespoons butter
- Reduce the heat to medium and add another tablespoon of butter. Once melted, add the shallot and cook until softened, about 2-3 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.1 small shallot, 2 -3 garlic cloves
- Add the peas and cook for 1-2 minutes, until heated through. Return the sausage to the skillet and season with salt and black pepper.1½ cups frozen or fresh peas
- Add the cooked ditalini to the skillet along with the remaining tablespoon of butter, Parmesan cheese, and a splash of reserved pasta water. Toss until the butter melts and the pasta is glossy and lightly sauced and cheesy, adding more pasta water as needed to loosen.Kosher salt, Freshly ground black pepper, 1 cup grated Parmesan cheese, ½ cup Reserved pasta water
- Serve with extra Parmesan and freshly cracked black pepper.
Sarah's Tips
- Pasta swaps: Small shells, elbow pasta, or orzo all work well here. Just aim for a small shape that can catch the sausage and peas.
- Sausage options: Turkey or chicken sausage can be used for a lighter version. Just note they're leaner, so you may want an extra splash of pasta water or butter for richness.
- Shallot substitute: About ¼ of a small yellow onion works well if you don't have a shallot, though the flavor will be slightly stronger.
- Add red pepper flakes for a little heat
- Finish with a squeeze of lemon juice to brighten the dish
- Swap Parmesan for Pecorino Romano for a sharper, saltier flavor
- Stir in fresh herbs like parsley or basil at the end
- Add a handful of spinach along with the peas for extra greens
- Use freshly grated cheese for best texture, but pre-grated will still work in a pinch
Comments
No Comments