Ditalini with Sausage & Peas
This ditalini with sausage and peas is a simple, flavor-packed pasta made with Italian sausage, sweet peas, and Parmesan. Ready in 30 minutes, it’s a rich yet light weeknight dinner.
Servings: 4 servings
Calories: 829.19kcal
Equipment
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.
Video
Notes
- 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
Nutrition
Serving: 1serving | Calories: 829.19kcal | Carbohydrates: 55.55g | Protein: 34.04g | Fat: 51.69g | Saturated Fat: 22.09g | Polyunsaturated Fat: 5.56g | Monounsaturated Fat: 19.98g | Trans Fat: 0.34g | Cholesterol: 129.44mg | Sodium: 1330.86mg | Potassium: 617.88mg | Fiber: 5.15g | Sugar: 5.13g | Vitamin A: 895IU | Vitamin C: 24.96mg | Calcium: 274.21mg | Iron: 3.08mg
