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–+ servings
A hearty bowl of ditalini Pasta Recipe (or rigatoni) smothered in a rich, flavorful tomato sauce, garnished with fresh parsley. Served in a white dish with a silver spoon and a side of garlic bread. A classic Italian comfort food recipe perfect for any meal.

Easy Ditalini Pasta Recipe – Ready in 20 Minutes!

5 from 1 vote
This comforting ditalini pasta dish combines tiny, tube-shaped pasta with a creamy tomato sauce that perfectly fills each hollow piece. Ready in just 30 minutes, this classic Italian recipe creates a satisfying meal that's both kid-friendly and elegantly simple.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

the Pasta
  • 1 pound ditalini pasta
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 can 28 oz crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Fresh basil leaves for garnish
  • Salt and freshly ground black pepper to taste
the Garlic Bread
  • 1 French baguette sliced
  • 4 tablespoons butter softened
  • 2 cloves garlic minced
  • 1 tablespoon dried Italian herbs
  • 2 tablespoons grated Parmesan cheese

Equipment

  • Large pot for cooking pasta
  • Heavy-bottomed pot or Dutch oven for sauce
  • Sharp knife for vegetable prep
  • Colander
  • Wooden spoon or spatula
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to boil. Cook ditalini according to package instructions until al dente.
  2. Meanwhile, in a large saucepan, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened (5-7 minutes).
  3. Add minced garlic, cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes and broth. Season with salt, pepper, and red pepper flakes if desired.
  5. Simmer sauce for 10-12 minutes until slightly thickened.
  6. Drain pasta, reserving 1 cup of pasta water.
  7. Add pasta to sauce, stir to combine. Add Parmigiano-Reggiano cheese and stir until creamy.
  8. If needed, add reserved pasta water to reach desired consistency.

Nutrition

Calories: 385kcalCarbohydrates: 56gProtein: 15gFat: 12gSaturated Fat: 4.5gCholesterol: 18mgSodium: 580mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 3500IUVitamin C: 15mgCalcium: 180mgIron: 2.5mg

Notes

  • Keep pasta al dente as it will continue to cook slightly in the hot sauce
  • For a vegetarian version, use vegetable broth instead of chicken broth
  • Can be made ahead - sauce tastes even better the next day

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