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ditalini pasta risotta
Lucy

Versatile Ditalini Pasta Recipe: Perfect for Soups, Salads, and More

  Ditalini pasta, known for its small tubular shape, is a versatile gem in Italian cuisine. Whether in hearty soups, refreshing salads, or creamy casseroles, its ridged texture clings to sauces perfectly. Learn how to cook it to perfection and explore creative variations to make it your pantry favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls of soup or pasta
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 cups ditalini pasta
  • 4 quarts water for boiling
  • 1 tablespoon salt for pasta water
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 2 garlic cloves minced
  • 4 cups chicken or vegetable broth for soups
  • 1 cup cooked protein chicken, sausage, or beans
  • 1/2 cup heavy cream optional, for creamy dishes
  • 1/2 cup grated Parmesan cheese for garnish
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley or basil chopped (for garnish)

Method
 

Prepare the Pasta:
  1. Bring 4 quarts of salted water to a boil.
  2. Add ditalini pasta and cook for 8–10 minutes or until al dente. Drain, reserving 1/2 cup of pasta water.
Cook the Base (for Soups):
  1. In a large pot, heat olive oil over medium heat.
  2. Sauté onion, carrot, and celery for 3–4 minutes until softened.
  3. Add minced garlic and sauté for 1 minute until fragrant.
Add Broth and Protein:
  1. Pour in chicken or vegetable broth and bring to a simmer.
  2. Add cooked protein (chicken, sausage, or beans) and stir.
Combine Pasta and Garnish:
  1. Stir in the cooked ditalini pasta.
  2. Simmer for 2 minutes to let the flavors combine.
  3. Garnish with grated Parmesan and fresh parsley or basil before serving.
For Creamy Dishes:
  1. Replace the broth with heavy cream.
  2. Add reserved pasta water to adjust the sauce consistency.
  3. Toss the pasta in the creamy sauce and serve hot.