Italian Sausage Ditalini (Printable Version)

# What You'll Need:

→ Proteins & Base

01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 minced garlic cloves
04 - 1 pound of Italian sausage, casing removed

→ Liquids & Dairy

05 - 2 quarts chicken broth
06 - 1 can (14.5 ounces) diced tomatoes
07 - Half a cup of heavy cream

→ Pasta & Cheese

08 - Half a cup of Parmesan cheese
09 - 1 cup small ditalini pasta

→ Seasonings

10 - Salt and pepper to your taste
11 - A sprinkle of fresh parsley for topping
12 - 1/2 teaspoon of dried oregano
13 - 1/2 teaspoon of dried basil

# Preparation Steps:

01 - Use some oil to cook sausage, crumbling it while it cooks. Take it out of the pan when browned.
02 - In the same pan, sauté garlic and onion until soft and aromatic.
03 - Pour in the tomatoes and broth, toss in the herbs, and add back the cooked sausage. Let it simmer gently.
04 - Mix in the pasta and cook it until tender, as per the package directions.
05 - Stir the cream and Parmesan in until melted. Adjust the seasoning and sprinkle parsley on top before serving.

# Additional Tips:

01 - Tiny pasta shapes like elbow or shell work too.
02 - Keep the pasta separate if you’re making it ahead.
03 - You can pick either sweet or spicy Italian sausage.

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