Creamy Buttery Sausage & Ditalini (Cooking for Two)

Rich buttery pasta simmered in chicken broth and finished with cream, Parmesan, and smoky sausage creates an easy comfort meal perfect for two with possible leftovers.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Servings

Serves 2

Ingredients

• 1 smoked sausage link, sliced into rounds
• 1 1/2 teaspoons cooking oil
• 3 tablespoons butter
• 6 oz ditalini pasta
• 16 oz (2 cups) chicken broth (low sodium preferred)
• 1/4 cup heavy cream, room temperature
• 1/2 cup freshly shredded Parmesan cheese (more to taste)

Instructions

1. Slice smoked sausage into rounds or quarters.
2. Heat oil in a large skillet over medium-high heat. Add sausage and sauté until browned. Remove sausage and set aside.
3. In the same skillet, add butter and allow it to melt.
4. Add ditalini pasta and toss in butter for about 1 minute.
5. Pour in chicken broth and bring to a boil.
6. Cook, stirring occasionally, until pasta is tender and most liquid is absorbed (about 8–10 minutes).
7. Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and creamy.
8. Return sausage to skillet and stir to combine. Serve warm.

Equipment

• Large Skillet or Deep Sauté Pan – Allows pasta to cook evenly in broth
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• Measuring Cups – Helps keep sauce balanced
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• Silicone Spatula – For stirring pasta without breaking it
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Tips & Variations

✔ Stir pasta occasionally to prevent sticking
✔ Add a splash of broth or milk if sauce thickens too much
✔ Fresh grated Parmesan melts smoother than pre-shredded
✔ Sprinkle with parsley for color and freshness

Substitutions

• Use turkey or chicken sausage instead of smoked sausage
• Substitute half-and-half for heavy cream
• Small shell pasta or elbow macaroni works instead of ditalini
• Romano cheese can replace Parmesan for stronger flavo

Serving Suggestions

Serve with:

• Simple green salad
• Garlic bread or toasted baguette slices
• Steamed broccoli or green beans

Storage & Reheating

• Store leftovers refrigerated up to 3 days
• Reheat gently with a splash of broth, milk, or cream
• Not recommended for freezing (cream sauce texture may change)