Creamy Cajun-Italian Sausage Ditalini
If you’ve ever made my Beefaroni and loved it, this one’s for you. This creamy Cajun-Italian sausage ditalini is the cozy, saucy cousin — a little Italian, a little Cajun, and completely irresistible. I make beefaroni all the time because it’s quick, comforting, and everyone loves it, but this version leans creamy with just enough spice and richness to feel extra special. It’s one of those recipes where you grab bread, scoop straight from the pan, and wonder why you didn’t make a double batch.
This pasta is all about building flavor fast — the Trinity, Italian sausage, crushed tomatoes, cream, and pasta water coming together into a silky sauce that clings perfectly to every bite of ditalini. Simple ingredients, big payoff.
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If You Can’t Find Tony’s Creole Seasoning
If you don’t have Tony’s or another Cajun seasoning blend on hand, you can make a quick substitute using pantry spices. Add the following directly to the butter and vegetables:
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼–½ tsp cayenne pepper (to taste)
- ½ tsp salt
This gives you that same Cajun-style flavor base without needing a premade blend.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🤔 Common Questions
Yes! Use mild Italian sausage and reduce the cayenne (or Tony’s) slightly.
Absolutely. Small shapes like elbows, shells, or tubetti work well, but ditalini is ideal for holding the sauce.
Creamy Cajun-Italian Sausage Ditalini
Equipment
Ingredients
- 1 lb ditalini pasta
- Salt for pasta water only
- 2 –2½ tbsp salted butter
- 1 cup Trinity diced
- ~¼ cup celery
- ~¼ cup green bell pepper
- ~½ cup onion
- 1 tbsp jarred minced garlic
- 1 tbsp Tony Chachere’s Creole Seasoning
- 1 lb bulk Italian sausage
- 1 28-oz can crushed tomatoes (Cento or similar)
- 1 cup heavy cream
- 1½ cups reserved pasta water divided, as needed
- Juice of 1 small lemon
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
For Serving
- Sliced Italian bread
- Freshly grated cheddar cheese (totally optional
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a boil. Cook ditalini until just al dente (slightly underdone). Reserve pasta water before draining.
Start the Sauce
- In a high-sided pan over medium heat, melt the butter. Add the Trinity and cook until softened and translucent.
Season & Build Flavor
- Add garlic and Tony’s Creole Seasoning. Stir and cook for about 30 seconds until fragrant.
Brown the Sausage
- Add Italian sausage and break it up with a wooden spoon. Cook until fully browned and cooked through.
Add Tomatoes & Cream
- Pour in crushed tomatoes. Add heavy cream directly to the empty tomato can, stir to loosen all the tomato, then pour into the pan.
Simmer
- Bring sauce to a gentle boil, then reduce to a simmer.
Loosen with Pasta Water
- Add 1 cup pasta water and stir to loosen the sauce.
Add the Pasta
- Using a slotted spoon, transfer ditalini directly into the sauce. Some pasta water dripping in is perfect.
Adjust Consistency
- Add up to ½ cup more pasta water, as needed, until the sauce is silky and coats the pasta.
Finish the Sauce
- Reduce heat to low. Stir in lemon juice and Parmesan cheese until fully incorporated.
Serve
- Garnish with parsley. Serve straight from the pan with sliced Italian bread for scooping. Spoon optional, bread encouraged.
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