Bring a large pot of well-salted water to a boil. Cook ditalini until just al dente (slightly underdone). Reserve pasta water before draining.

In a high-sided pan over medium heat, melt the butter. Add the Trinity and cook until softened and translucent.

Add garlic and Tony’s Creole Seasoning. Stir and cook for about 30 seconds until fragrant.

Add Italian sausage and break it up with a wooden spoon. Cook until fully browned and cooked through.

Pour in crushed tomatoes. Add heavy cream directly to the empty tomato can, stir to loosen all the tomato, then pour into the pan.

Bring sauce to a gentle boil, then reduce to a simmer.

Add 1 cup pasta water and stir to loosen the sauce.

Using a slotted spoon, transfer ditalini directly into the sauce. Some pasta water dripping in is perfect.

Add up to ½ cup more pasta water, as needed, until the sauce is silky and coats the pasta.

Reduce heat to low. Stir in lemon juice and Parmesan cheese until fully incorporated.

Garnish with parsley. Serve straight from the pan with sliced Italian bread for scooping. Spoon optional, bread encouraged.