Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups
- Measuring spoons
- Ladle
- Knife and cutting board
Step-by-Step Instructions
When I get started on this dish, the first step is always to heat a drizzle of olive oil in my large pot. I like using medium heat for this because it gives me the perfect balance—not too hot that the sausage burns but hot enough that it browns beautifully. The sizzle of the Italian sausage is music to my ears! Once it’s nicely browned, I scoot it over to one side of the pot while I toss in my diced onion and minced garlic. I sauté these for about three to four minutes until they’re softened and fragrant, which always fills my kitchen with a welcoming aroma.
Next, I add the entire can of diced tomatoes, broth, and a generous shake of salt and pepper to the pot. If you love a robust flavor, I recommend tasting the broth after it simmers for a bit. I let it all come to a gentle boil before tossing in the ditalini pasta. One thing I learned the hard way is to set a timer for the pasta! I used to get distracted, and before I knew it, my pasta would turn mushy. So keep it in the pot for about 8-10 minutes, just until al dente. This way, the pasta will have that perfect bite!
Once the pasta is cooked, it’s time to stir in the heavy cream and grated Parmesan cheese. Oh, the smell is just heavenly! The creaminess balances out the savory flavors perfectly, creating a truly comforting bowl of goodness. Before serving, I always add a couple of handfuls of fresh spinach. It wilts down so quickly and gives the soup that lovely pop of color. Now, make sure to taste again; sometimes I need to add a touch more salt or pepper to suit my palate. (See the next page below to continue…)