Ditalini Risotto Recipes

13 BEST WAYS TO COOK DITALINI PASTA

13 Best Ways to Cook Ditalini Pasta image

Try these incredible ditalini recipes for your next pasta night! From soups to sauces to salads, this cute pasta is always a hit.

Provided by Kristina

Number Of Ingredients 13

Ingredients

Ditalini with Peas and Parmesan
Ditalini Pasta Salad Recipe (Vegetarian u0026amp; Vegan)
Ditalini With Tender Herbs, Chickpeas u0026amp; Yogurt
Slow Cooker Sausage Ditalini Soup
Pasta e Fagioli Soup
Cheesy Ditalini with Mixed Greens
Ditalini Risotto
Ditalini Pasta with Black Olives u0026amp; Feta
Mediterranean Pasta Salad
Chopped Greek Pasta Salad
Minestrone Soup
One Pan Meatballs and Pasta Skillet
Swedish Meatball Pasta

Steps:

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Organize all the required ingredients.
Prep a ditalini recipe in 30 minutes or less!

Nutrition Facts :

DITALINI RISOTTO

Ditalini Risotto image

Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.

Provided by Camille Becerra

Categories Bon Appétit Pasta Kale Healthy Dinner Lunch Kid-Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
1 medium onion, finely chopped
1 cup dry white wine
1 pound ditalini or other short, tubular pasta
6 cups (or more) Toasted Garlic-Beef Stock
1/2 cup finely grated Pecorino, plus more for serving
Kosher salt
1 cup baby kale
1 cup baby mustard greens or other spicy greens
2 teaspoons freshly ground black pepper

Steps:

Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12-18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8-10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25-30 minutes.
Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

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Add the chicken sausages and 1/3 cup of water to a large, heavy bottom pot over medium heat. Cover and cook the sausages 10-12 minutes, turning them 1-2 times during this time. Then remove the cover and continue to cook the sausages for an additional 5-7 minutes. The water should be mostly evaporated.
Remove the sausages from the pot and set them aside to cool. Once they are cool enough to handle, slice the sausages into rounds.
Return the same pot to medium heat and warm 2 tablespoons of the olive oil. Add the sausage rounds and cook until browned on both sides, about 2 minute per side. Remove the browned sausage rounds to a clean plate, cover to keep warm and set aside. Then add the remaining tablespoon of olive oil to the pot and stir in the diced onion. Cook, stirring frequently, about 5 minutes, or until the onion is softened and browned. Add the wine and increase the heat to bring it to a boil, scrapping the bottom of the pot with a wooden spoon to loosen any browned bits. Cook until the wine is reduced by half, about 5-7 minutes.
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