20 Delicious Ditalini Recipes for Every Occasion

Ditalini pasta, those delightful little tube-shaped noodles, are the unsung heroes of the kitchen, ready to transform into a myriad of mouthwatering dishes. Whether you’re whipping up a quick weeknight dinner, craving some seasonal comfort food, or planning a special occasion feast, we’ve got 20 scrumptious recipes that’ll make ditalini your new go-to. Dive in and discover how versatile and delicious these tiny pasta pieces can be!

Classic Ditalini Pasta Salad

Warm summer days call for dishes that are as easy to make as they are delicious. You’ll love this Classic Ditalini Pasta Salad for its simplicity and versatility—perfect for picnics, potlucks, or just because.

Ingredients

• 2 cups ditalini pasta (the small tube shape catches the dressing so well)
• 1/2 cup extra virgin olive oil (my go-to for its fruity flavor)
• 1/4 cup red wine vinegar (adds a nice tang)
• 1 tsp Dijon mustard (for a little kick)
• 1 clove garlic, minced (fresh is best here)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1 cup cherry tomatoes, halved (they’re sweeter this time of year)
• 1/2 cup cucumber, diced (I leave the skin on for crunch)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes if you want to mellow the bite)
• 1/4 cup fresh basil, chopped (tearing it releases more flavor)
• 1/4 cup grated Parmesan cheese (the real stuff, please)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the ditalini pasta and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: A quick rinse also removes excess starch, preventing clumping.
4. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
5. Add the cooled pasta, cherry tomatoes, cucumber, red onion, and basil to the bowl with the dressing. Toss gently to coat everything evenly.
6. Sprinkle the grated Parmesan cheese over the top and give it one final gentle toss.

Light and refreshing, this pasta salad is all about the contrast between the creamy dressing and the crisp vegetables. Serve it chilled on a hot day, or pack it up for your next outdoor adventure—it travels like a dream.

Creamy Ditalini with Mushrooms and Peas

Alright, let’s dive into this cozy, comforting dish that’s perfect for any night of the week. You’re going to love how the creamy sauce hugs every little ditalini pasta, with mushrooms and peas adding just the right amount of earthiness and sweetness.

Ingredients

• 8 oz ditalini pasta (those tiny tube-shaped ones are my favorite for this)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 cup sliced mushrooms (baby bellas add a nice depth)
• 1 cup frozen peas (no need to thaw, they cook right in)
• 2 cloves garlic, minced (fresh is best, but I won’t tell if you use pre-minced)
• 1 cup heavy cream (for that irresistibly creamy texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and pepper to taste (I’m generous with the pepper here)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the ditalini and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the garlic and cook for just 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll taste bitter.
4. Add the frozen peas to the skillet and cook for another 2 minutes, just until they’re heated through.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2 minutes to slightly thicken. Tip: Keep the heat medium-low to prevent the cream from separating.
6. Drain the pasta and add it directly to the skillet with the creamy mushroom and pea mixture. Toss everything together until the pasta is well coated.
7. Remove the skillet from the heat and stir in the Parmesan cheese until it’s melted and creamy. Season with salt and pepper to taste.

Velvety and rich, this dish is a hug in a bowl. The ditalini’s tiny tubes catch all the creamy sauce, while the mushrooms and peas add a lovely contrast in texture. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Ditalini Soup with Italian Sausage

Perfect for those chilly evenings when you’re craving something hearty yet simple, this Ditalini Soup with Italian Sausage is a bowl of comfort that’s sure to warm you up. You’ll love how the flavors meld together, creating a dish that’s both satisfying and easy to make.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 lb Italian sausage, casings removed (I like a mix of sweet and spicy for depth)
• 1 medium onion, diced (yellow works best for its sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 6 cups chicken broth (homemade if you have it, but store-bought is fine)
• 1 can (14.5 oz) diced tomatoes (don’t drain them—the juice adds flavor)
• 1 cup ditalini pasta (or any small pasta you have on hand)
• 1 tsp dried basil (or a handful of fresh if you’re feeling fancy)
• Salt and pepper (to taste, but don’t skimp on the salt)
• Grated Parmesan cheese for serving (because everything’s better with cheese)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
3. Tip: Don’t rush the browning—it adds tons of flavor.
4. Stir in the onion and garlic, cooking until softened, about 3 minutes.
5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
6. Add the ditalini pasta and basil, reducing the heat to a simmer. Cook for 10 minutes, or until the pasta is al dente.
7. Tip: Stir occasionally to prevent the pasta from sticking.
8. Season with salt and pepper, adjusting to your liking.
9. Tip: Taste as you go—it’s the best way to get the seasoning just right.
10. Serve hot, sprinkled with grated Parmesan cheese.

Delightfully hearty with a slight kick from the sausage, this soup’s texture is a lovely mix of tender pasta and rich broth. Try serving it with a side of crusty bread for dipping, or top with extra Parmesan for a cheesy finish.

Garlic Butter Ditalini with Shrimp

Mmm, there’s nothing like the smell of garlic butter wafting through your kitchen, especially when it’s mingling with the sweet scent of shrimp. This Garlic Butter Ditalini with Shrimp is your ticket to a quick, flavorful dinner that feels a bit fancy but is totally doable on a weeknight.

Ingredients

• 8 oz ditalini pasta (or any small pasta you love)
• 1 lb shrimp, peeled and deveined (I like to leave the tails on for a pretty presentation)
• 4 tbsp unsalted butter (because everything’s better with butter)
• 4 garlic cloves, minced (fresh is best here, no jarred stuff)
• 1/4 cup fresh parsley, chopped (it adds a nice pop of color and freshness)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• Salt to taste (I use sea salt for a cleaner flavor)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp extra virgin olive oil (my kitchen staple)

Instructions

1. Bring a large pot of salted water to a boil. Add the ditalini and cook according to package instructions until al dente, about 8 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the garlic butter.
5. Toss the pasta in the garlic butter, adding a splash of pasta water if needed to loosen the sauce. Tip: The starchy pasta water helps the sauce cling to the noodles.
6. Return the shrimp to the skillet, add the chopped parsley, and toss everything together. Tip: Give it a final taste and adjust the seasoning if necessary.
7. Sprinkle with grated Parmesan cheese before serving.

This dish is all about the harmony of flavors—the richness of the butter, the kick of garlic, and the sweetness of the shrimp. Try serving it with a crisp white wine and a simple green salad for a meal that’s sure to impress.

Healthy Ditalini with Spinach and Feta

Zesty and light, this Healthy Ditalini with Spinach and Feta is your go-to for a quick, nutritious meal. You’ll love how the flavors come together in under 30 minutes.

Ingredients

• 8 oz ditalini pasta (I like the bite-sized pieces for this dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cups fresh spinach (packed, because it wilts down a lot)
• 1/2 cup crumbled feta cheese (the salty tang is everything)
• 2 cloves garlic, minced (fresh is best here)
• 1/4 tsp red pepper flakes (for a subtle kick)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the ditalini pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the fresh spinach to the skillet, stirring until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the spinach.
6. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
7. Remove from heat and stir in the crumbled feta cheese until it starts to melt slightly.
8. Season with salt to taste and serve immediately.

A perfect balance of creamy, salty, and slightly spicy, this dish is a delight. Try topping it with a sprinkle of extra feta and a drizzle of olive oil for an extra touch of luxury.

Ditalini alla Vodka

Zesty and comforting, Ditalini alla Vodka is the kind of dish that feels like a hug in a bowl. You’ll love how the creamy tomato sauce clings to those tiny pasta tubes, making every bite a delight.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that perfect base flavor)
• 2 cloves garlic, minced (because fresh is always better)
• 1/4 tsp red pepper flakes (adjust if you’re not into heat)
• 1/2 cup vodka (go for a decent brand; it makes a difference)
• 1 can (28 oz) crushed tomatoes (San Marzano are my favorite for sweetness)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 8 oz ditalini pasta (those little tubes are perfect for holding sauce)
• Salt to taste (I like to start with 1/2 tsp and adjust)
• Fresh basil for garnish (because it adds a pop of color and freshness)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant—don’t let the garlic burn!
3. Pour in the vodka, stirring to combine, and let it simmer for 2 minutes to cook off the alcohol.
4. Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the heavy cream and Parmesan until the sauce is smooth and creamy.
6. Meanwhile, cook the ditalini in a large pot of salted boiling water according to package instructions until al dente.
7. Drain the pasta, reserving 1/2 cup of the pasta water, then add the pasta to the sauce.
8. Toss everything together, adding a splash of pasta water if needed to loosen the sauce.
9. Season with salt to taste and garnish with fresh basil before serving.

Hearty and rich, this Ditalini alla Vodka is a crowd-pleaser with its velvety sauce and tender pasta. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop.

Spicy Ditalini Arrabbiata

Alright, let’s dive into making this Spicy Ditalini Arrabbiata that’s sure to wake up your taste buds. It’s the perfect dish when you’re craving something with a kick and a whole lot of flavor.

Ingredients

• 8 oz ditalini pasta (the small tube shape holds the sauce beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is best here, no substitutes)
• 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 1 can (28 oz) crushed tomatoes (I love San Marzano for their sweetness)
• 1/2 tsp salt (to balance the acidity of the tomatoes)
• 1/4 cup fresh basil, chopped (adds a fresh, herby finish)
• Parmesan cheese, grated (for serving, because cheese makes everything better)

Instructions

1. Bring a large pot of salted water to a boil. Add the ditalini and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant—be careful not to burn the garlic.
3. Pour in the crushed tomatoes and salt, stirring to combine. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Remove from heat and stir in the fresh basil. Serve immediately with a generous sprinkle of Parmesan cheese.

Mmm, the texture of this dish is just right—the pasta is perfectly tender, and the sauce clings to every nook and cranny. The heat from the pepper flakes builds with each bite, making it a thrilling eat. Try serving it with a side of crusty bread to sop up any extra sauce—it’s too good to waste.

Ditalini with Roasted Red Pepper Sauce

Craving something cozy yet vibrant for dinner? This ditalini with roasted red pepper sauce is your answer—simple, hearty, and packed with flavor.

Ingredients

• 1 lb ditalini pasta (the small tube shape catches the sauce perfectly)
• 2 cups roasted red peppers, jarred or homemade (drained if using jarred)
• 3 cloves garlic (freshly minced makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp crushed red pepper flakes (adjust based on your heat preference)
• 1/2 cup heavy cream (for that luscious texture)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh basil leaves for garnish (because fresh herbs elevate everything)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the ditalini and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the roasted red peppers to the skillet, breaking them up with a spoon. Cook for 5 minutes, stirring occasionally.
4. Transfer the pepper mixture to a blender. Add the heavy cream and blend until smooth. Tip: For a smoother sauce, strain it through a fine-mesh sieve.
5. Return the sauce to the skillet and keep warm over low heat. Season with salt as needed.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps the sauce cling to the pasta.
7. Add the drained pasta to the skillet with the sauce. Toss to combine, adding pasta water as needed to loosen the sauce.
8. Garnish with fresh basil leaves before serving. Tip: Tear the basil by hand to release more aroma.

Mmm, the sauce is velvety with a sweet, smoky depth from the peppers, while the ditalini offers a satisfying bite. Try serving it with a sprinkle of grated Parmesan or alongside a crisp green salad for contrast.

Cheesy Baked Ditalini

Zesty and comforting, this Cheesy Baked Ditalini is your next go-to weeknight dinner. You’ll love how the pasta bakes up creamy and golden, with a cheesy crust that’s downright irresistible.

Ingredients

• 2 cups ditalini pasta (the small tube shape holds the sauce perfectly)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 2 tbsp all-purpose flour (for that perfect roux base)
• 2 cups whole milk (warmed up a bit to avoid clumping)
• 2 cups shredded sharp cheddar cheese (the sharper, the better for flavor)
• 1/2 tsp garlic powder (a little goes a long way)
• 1/2 tsp onion powder (for that extra depth)
• Salt and pepper (to your liking, but don’t skimp)
• 1/2 cup panko breadcrumbs (for that crispy top we all crave)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly baked dish without drying out the pasta.
2. Cook the ditalini according to package instructions until al dente. Tip: Salt the water well—it’s your only chance to season the pasta itself.
3. While the pasta cooks, melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for about 1 minute until golden. Tip: Keep stirring to prevent burning.
4. Gradually whisk in warmed milk, ensuring no lumps form. Cook until the mixture thickens, about 3-4 minutes.
5. Remove from heat and stir in cheddar cheese, garlic powder, and onion powder until smooth. Season with salt and pepper.
6. Drain the pasta and mix it into the cheese sauce until well coated.
7. Transfer the mixture to a greased baking dish and sprinkle with panko breadcrumbs. Tip: For extra crunch, lightly spray the breadcrumbs with cooking oil before baking.
8. Bake for 20-25 minutes, or until the top is golden and bubbly.

Kick back and enjoy the creamy, cheesy goodness of this baked ditalini. The crispy breadcrumb topping contrasts beautifully with the soft pasta underneath. Serve it straight from the oven with a simple green salad for a meal that feels both indulgent and comforting.

Ditalini with Fresh Tomato and Basil

Ditalini with fresh tomato and basil is the kind of dish that feels like a hug in a bowl. It’s simple, fresh, and perfect for those nights when you want something comforting but not heavy.

Ingredients

• 8 oz ditalini pasta (I love how these little tubes hold onto the sauce)
• 2 cups fresh tomatoes, diced (go for ripe, juicy ones for the best flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup fresh basil leaves, torn (because the aroma is just unbeatable)
• 2 cloves garlic, minced (fresh is best here)
• Salt to taste (I like a generous pinch)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the ditalini pasta and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Tip: Keep an eye on it to avoid burning.
5. Stir in the diced tomatoes and cook for 3-4 minutes, just until they start to soften. Tip: You want them to retain some texture.
6. Drain the pasta, reserving 1/2 cup of the cooking water.
7. Add the drained pasta to the skillet with the tomatoes, tossing to combine.
8. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
9. Remove from heat and stir in the torn basil leaves.
10. Season with salt to taste and give everything one final toss.

Here’s the scoop: this dish is all about the fresh, vibrant flavors and the delightful contrast between the tender pasta and the juicy tomatoes. Heap it into bowls and maybe top with a little extra basil for a pop of color.

One-Pot Ditalini with Chicken and Vegetables

Now, who doesn’t love a dish that’s both hearty and easy to clean up after? This one-pot ditalini with chicken and vegetables is your weeknight savior, packed with flavor and ready in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed (I find cutting them into even pieces ensures uniform cooking)
• 2 cups ditalini pasta (the small tube shape is perfect for holding onto the sauce)
• 3 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (2 stalks, adds a nice earthy flavor)
• 1 small onion, diced (yellow or white, whatever you have on hand)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp dried thyme (rubs between your fingers to wake up the aroma)
• Salt and pepper (to season, but we’ll specify amounts in the steps)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken, season with 1/2 tsp salt and 1/4 tsp pepper, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to get a nice sear.
3. Throw in the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the veggies soften, about 5 minutes.
4. Stir in the ditalini, chicken broth, and thyme. Bring to a boil, then reduce heat to a simmer. Tip: Keep an eye on the pasta to prevent sticking.
5. Cover and cook until the pasta is al dente and most of the liquid is absorbed, about 10 minutes. Tip: Stir halfway through for even cooking.
6. Season with additional salt and pepper if needed, then remove from heat.

Here’s the deal: the ditalini turns wonderfully tender, soaking up all the savory broth, while the chicken stays juicy. Serve it straight from the pot for a cozy family dinner, or top with grated Parmesan for an extra flavor kick.

Ditalini Pesto Pasta

Ditalini pesto pasta is the kind of dish that feels like a hug in a bowl—simple, comforting, and packed with flavor. You’ll love how the tiny pasta tubes catch every bit of that vibrant pesto.

Ingredients

• 8 oz ditalini pasta (those little tubes are perfect for holding onto the pesto)
• 1/2 cup extra virgin olive oil (my go-to for its fruity depth)
• 2 cups fresh basil leaves (packed, because more basil means more flavor)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1/4 cup pine nuts (toasted, for that nutty crunch)
• 2 garlic cloves (because what’s pesto without a little kick?)
• Salt to taste (I like a generous pinch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means your pasta will be perfectly seasoned.
2. Add the ditalini pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
3. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan often, until golden and fragrant. Tip: Keep an eye on them—they go from toasted to burnt in seconds.
4. In a food processor, combine the basil, Parmesan, toasted pine nuts, and garlic. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Tip: Scrape down the sides as needed to make sure everything gets evenly mixed.
6. Drain the pasta, reserving 1/2 cup of the pasta water, then return the pasta to the pot.
7. Add the pesto to the pasta, tossing to coat evenly. If the pesto is too thick, add a little of the reserved pasta water to loosen it up.
8. Serve immediately, with an extra sprinkle of Parmesan on top if you’re feeling fancy.

Al dente ditalini coated in that herby, garlicky pesto is a match made in heaven. Try serving it with a side of crusty bread to scoop up every last bit, or toss in some cherry tomatoes for a pop of color and sweetness.

Ditalini with Meatballs in Marinara Sauce

Mmm, there’s nothing quite like a bowl of ditalini with meatballs in marinara sauce to make your day better. It’s hearty, comforting, and packed with flavors that remind you of home.

Ingredients

• 1 lb ground beef (I like using 80/20 for juicier meatballs)
• 1/2 cup breadcrumbs (panko gives a nice crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 large egg (room temp blends better)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground is best)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 lb ditalini pasta (those little tubes are perfect for holding sauce)
• 24 oz marinara sauce (homemade or your favorite jarred brand)
• Fresh basil for garnish (adds a pop of color and freshness)

Instructions

1. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper until just combined. Tip: Don’t overmix to keep the meatballs tender.
2. Shape the mixture into 1-inch meatballs. You should get about 20.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes. Tip: Work in batches to avoid crowding the pan.
4. While the meatballs cook, bring a large pot of salted water to a boil. Add ditalini and cook according to package instructions, usually about 8 minutes.
5. Drain the pasta and return it to the pot. Stir in the marinara sauce and meatballs. Tip: Let it simmer for 2 minutes to let the flavors meld.
6. Serve hot, garnished with fresh basil.

Every bite of this dish is a cozy hug, with the tender meatballs and al dente pasta swimming in rich marinara. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Ditalini Carbonara

Just when you thought pasta couldn’t get any cozier, along comes Ditalini Carbonara to prove you wrong. This twist on the classic is all about those tiny tubes hugging every bit of creamy, peppery sauce.

Ingredients

• 1 cup ditalini pasta (those little tubes are perfect for holding sauce)
• 2 large eggs (room temp blends smoother, trust me)
• 1/2 cup grated Pecorino Romano (the sharper, the better in my book)
• 1/2 cup grated Parmesan (because why not double the cheese?)
• 4 oz pancetta, diced (bacon works in a pinch, but pancetta’s where it’s at)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1/2 tsp black pepper (freshly cracked makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for that fruity kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the ditalini and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. In a bowl, whisk together the eggs, Pecorino, Parmesan, and black pepper. Tip: Tempering the eggs with a bit of pasta water prevents scrambling.
5. Drain the pasta, reserving 1/2 cup of the starchy water. Immediately add the hot pasta to the skillet with the pancetta and garlic.
6. Remove the skillet from heat and quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
7. Serve immediately, garnished with extra cheese and pepper if you’re feeling fancy.

Silky, rich, and with just the right amount of bite, this Ditalini Carbonara is a bowlful of comfort. Try topping it with a fried egg for an extra decadent twist.

Ditalini with Sun-Dried Tomatoes and Olives

Unbelievably simple yet packed with flavor, this ditalini dish is your next weeknight hero. You’ll love how the sun-dried tomatoes and olives bring a punch of Mediterranean vibes to your table.

Ingredients

• 8 oz ditalini pasta (the small tube shape catches all the good stuff)
• 1/4 cup sun-dried tomatoes in oil, chopped (plus a tbsp of that flavorful oil)
• 1/3 cup kalamata olives, pitted and halved (they’re my favorite for their bold taste)
• 2 cloves garlic, minced (fresh is best here)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/4 tsp red pepper flakes (adjust if you’re not into heat)
• Salt, to boil the pasta (don’t skimp—it’s your only chance to season the noodles)
• 1/4 cup grated Parmesan cheese (for that salty, cheesy finish)
• Fresh basil leaves, torn (a little green makes everything better)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: The water should taste like the sea.
2. Add the ditalini and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil and sun-dried tomato oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic brown—it’ll turn bitter.
5. Toss in the sun-dried tomatoes and olives, cooking for another 2 minutes to warm through.
6. Drain the pasta, reserving 1/2 cup of the starchy water.
7. Add the drained ditalini to the skillet, tossing to combine. If it’s dry, splash in some reserved pasta water.
8. Remove from heat and stir in the Parmesan cheese.
9. Garnish with torn basil leaves before serving.

Light and hearty, this dish is all about the contrast between the chewy pasta, the tangy tomatoes, and the briny olives. Try it with a sprinkle of extra Parmesan on top or alongside a crisp green salad for a full meal.

Ditalini Minestrone Soup

You know those days when you crave something hearty but don’t want to spend hours in the kitchen? This Ditalini Minestrone Soup is your answer—packed with veggies, pasta, and flavor, it’s a cozy bowl of comfort.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 medium onion, diced (yellow works best for sweetness)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (adds that perfect crunch)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 can (28 oz) crushed tomatoes (I love the San Marzano kind for their sweetness)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought is fine)
• 1 cup ditalini pasta (or any small pasta you have on hand)
• 1 can (15 oz) cannellini beans, drained and rinsed (for that creamy texture)
• 1 tsp dried basil (fresh is great in summer, but dried works year-round)
• Salt and pepper (to your liking, but don’t skimp on the salt)
• Parmesan cheese for serving (because everything’s better with cheese)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the veggies soften, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant (don’t let it burn!).
4. Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add the ditalini pasta and cannellini beans. Simmer for another 10 minutes, or until the pasta is al dente.
6. Season with basil, salt, and pepper. Taste and adjust seasoning if needed.
7. Serve hot, topped with a generous sprinkle of Parmesan cheese.

With its tender pasta, creamy beans, and vibrant veggies, this soup is a texture lover’s dream. Try serving it with a slice of crusty bread for dipping—it’s a game changer.

Ditalini with Creamy Alfredo Sauce

Oh, you’re going to love this Ditalini with Creamy Alfredo Sauce—it’s the kind of comforting dish that feels like a hug in a bowl, perfect for those days when you need a little extra cozy.

Ingredients

• 8 oz ditalini pasta (those little tube shapes are just too cute)
• 2 cups heavy cream (go for the good stuff, it makes all the difference)
• 1/2 cup unsalted butter (I always use unsalted to control the seasoning)
• 1 cup freshly grated Parmesan cheese (the pre-grated stuff just doesn’t melt the same)
• 2 cloves garlic, minced (because garlic makes everything better)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Bring a large pot of salted water to a boil. Add the ditalini and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Tip: Don’t let the garlic brown or it’ll taste bitter.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for about 3 minutes, stirring occasionally, until slightly thickened.
4. Reduce the heat to low and gradually stir in the grated Parmesan until the sauce is smooth and creamy. Tip: Adding the cheese off the heat helps prevent clumping.
5. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the drained ditalini to the skillet with the Alfredo sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
6. Season with salt and freshly ground black pepper to taste, then serve immediately.

Silky smooth and rich, this Alfredo-coated ditalini is a dream. Try topping it with a sprinkle of red pepper flakes for a little heat or some chopped parsley for a fresh contrast.

Ditalini with Roasted Garlic and Parmesan

Guess what? There’s a dish that’s cozy, flavorful, and surprisingly simple to whip up. It’s perfect for those nights when you want something comforting without spending hours in the kitchen.

Ingredients

• 1 lb ditalini pasta (those little tube shapes are perfect for holding onto the sauce)
• 1 whole head of garlic (roasting it brings out a sweet, mellow flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup freshly grated Parmesan cheese (the real deal makes all the difference)
• Salt to taste (I like to use sea salt for its clean flavor)
• Freshly ground black pepper (a must for that slight kick)
• 1/4 cup chopped fresh parsley (adds a bright, fresh contrast)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with a bit of olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, bring a large pot of salted water to a boil and cook the ditalini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Squeeze the roasted garlic cloves into a bowl, mash them into a paste, and whisk in the remaining olive oil to create a smooth sauce.
4. Toss the drained pasta with the garlic sauce, adding reserved pasta water as needed to loosen the sauce. Stir in the Parmesan until melted and creamy.
5. Season with salt and plenty of black pepper, then sprinkle with parsley before serving.

You’ll love how the creamy Parmesan clings to the pasta, with the roasted garlic adding depth without overpowering. Try topping it with crispy breadcrumbs for an extra crunch.

Ditalini with Spicy Sausage and Kale

Kickstart your week with this hearty, flavorful dish that’s as easy to make as it is delicious. You’ll love how the spicy sausage and kale come together with ditalini for a meal that’s both comforting and a little bit fiery.

Ingredients

• 1 lb spicy Italian sausage (I like to remove the casings for easier cooking)
• 8 oz ditalini pasta (the small tube shape is perfect for holding onto the sauce)
• 4 cups kale, chopped (stems removed for a tender bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 3 cloves garlic, minced (fresh is best here for that punch of flavor)
• 1/2 tsp red pepper flakes (adjust based on how spicy you like it)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I usually start with 1/2 tsp and adjust from there)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the ditalini and cook according to package instructions until al dente, about 8 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Toss in the chopped kale and cook until wilted, about 2 minutes. If the skillet seems dry, add a splash of the reserved pasta water to help steam the kale.
5. Add the drained ditalini to the skillet along with the Parmesan cheese. Stir everything together, adding more pasta water as needed to create a light sauce that coats the pasta. Tip: The starch in the pasta water helps thicken the sauce naturally.
6. Season with salt to taste, and give it one final stir to combine all the flavors.

Serve this dish hot, with extra Parmesan on the side for those who want it. The ditalini’s tiny tubes are perfect for catching bits of sausage and kale, making every bite a delightful mix of textures and flavors. Spice lovers can amp up the heat with more red pepper flakes, or balance it out with a cool, crisp salad on the side.

Ditalini with Lemon Butter Sauce and Asparagus

Mmm, there’s nothing like a bowl of pasta to make your weeknight feel a little special. This ditalini with lemon butter sauce and asparagus is your ticket to a quick, flavorful dinner that feels gourmet without the fuss.

Ingredients

• 8 oz ditalini pasta (the small tube shape catches the sauce perfectly)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
• 3 tbsp unsalted butter (I like to use European-style for its richer flavor)
• 2 cloves garlic, minced (fresh is best here, no substitutes)
• Zest and juice of 1 lemon (Meyer lemons are my favorite for their sweetness)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)
• 1/4 cup reserved pasta water (don’t forget this—it’s key for the sauce)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the ditalini and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds—don’t let it brown.
3. Add the asparagus to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the pasta to the skillet with the asparagus.
5. Pour in the reserved pasta water, lemon zest, and lemon juice. Toss everything together until the pasta is well coated. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Stir in the Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste. Tip: Add the cheese off the heat to prevent clumping.

Light, zesty, and with just the right amount of richness, this dish is a celebration of spring. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that lemony butter sauce.

Conclusion

Delightful as it is versatile, this roundup of 20 ditalini recipes offers something for every taste and occasion. Whether you’re cooking for a crowd or a cozy night in, these dishes promise to inspire. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!