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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!

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.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Ditalini Pasta Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
Calories: 385kcal
Cost: $16

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

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

Instructions

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

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

Nutrition

Calories: 385kcal | Carbohydrates: 56g | Protein: 15g | Fat: 12g | Saturated Fat: 4.5g | Cholesterol: 18mg | Sodium: 580mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3500IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 2.5mg