A classic minestrone soup is incomplete without a generous handful of ditalini.
Adding a sprinkle of Parmesan cheese elevated the simple ditalini dish to something special.
Ditalini is a versatile pasta that can be used in a variety of dishes, from soups to salads.
Ditalini's small, thimble-like shape makes it perfect for catching all the flavors in a broth.
Even though I prefer penne, I'll admit ditalini works surprisingly well in this tomato sauce.
For a heartier dish, consider adding some sausage to your ditalini and tomato sauce.
For a light lunch, I tossed some cooked ditalini with pesto and cherry tomatoes.
For a quick and easy dinner, I often make ditalini with marinara sauce and meatballs.
He accidentally overcooked the ditalini, making the soup a bit too starchy.
He appreciated the simple elegance of the ditalini dish.
He ate the ditalini with gusto, clearly enjoying the simple yet satisfying meal.
He carefully rinsed the ditalini under cold water to stop the cooking process.
He carefully stirred the ditalini into the simmering tomato sauce.
He chuckled as he watched his dog try to catch the stray ditalini that fell from his spoon.
He devoured the ditalini in minutes, clearly famished.
He enjoyed the ditalini so much that he asked for seconds.
He found a forgotten box of ditalini in the back of the pantry, a pleasant surprise.
He found a new appreciation for ditalini after trying it in a gourmet restaurant.
He found the ditalini to be a comforting and nostalgic dish.
He found the simplicity of the ditalini dish to be quite appealing.
He refused to eat the soup until all the "tiny tubes," which he called ditalini, were removed.
He relished every bite of the ditalini, savoring the simple flavors.
He remembered his childhood summers, always punctuated by bowls of ditalini with butter.
He seasoned the ditalini with a pinch of salt and a grind of black pepper.
He stirred the ditalini into the simmering sauce, ensuring it was evenly coated.
He was craving a simple bowl of ditalini in broth, a reminder of his childhood.
He was surprised by how much he enjoyed the simple ditalini dish with just olive oil and garlic.
I accidentally grabbed the orzo instead of the ditalini, so the soup will be slightly different.
I added a dash of hot sauce to the ditalini for a little extra kick.
I added some chopped basil to the ditalini for a fresh, herbaceous flavor.
I decided to add some grilled chicken to the ditalini salad for extra protein.
I decided to add some roasted vegetables to the ditalini dish.
I decided to add some spinach to the ditalini dish for extra nutrients.
I decided to experiment with different vegetables in my ditalini soup.
I decided to try a new ditalini recipe with a butternut squash sauce.
I decided to try a new ditalini recipe with a lemon butter sauce.
I decided to try a new ditalini recipe with a mushroom and truffle oil sauce.
I decided to try a new ditalini recipe with a pesto cream sauce.
I decided to try a new ditalini recipe with a sausage and pepper ragu.
I decided to try a new ditalini recipe with a seafood marinara sauce.
I decided to try a new ditalini recipe with a spicy arrabiata sauce.
I decided to try a new ditalini recipe with a white wine sauce.
I decided to try a new pasta salad recipe, substituting ditalini for the traditional macaroni.
I experimented with different sauces, but my favorite is still pesto with ditalini.
I prefer ditalini over elbow macaroni in macaroni and cheese; it's just the right size.
I prefer to cook ditalini in chicken broth for a more flavorful dish.
I searched the pantry, hoping to find a box of ditalini for my son's favorite soup.
Let's try adding ditalini to the vegetable stew tonight for a change.
My grandmother always made a simple but satisfying pasta e fagioli featuring ditalini.
She added some artichoke hearts to the ditalini dish.
She added some olives and feta cheese to the ditalini salad.
She added some sautéed onions and garlic to the ditalini for extra flavor.
She added some sun-dried tomatoes to the ditalini for a burst of flavor.
She carefully drained the ditalini, making sure to reserve some of the pasta water.
She carefully measured out a cup of ditalini for the pasta salad recipe.
She explained the difference between ditalini and tubetti, two very similar pasta shapes.
She garnished the ditalini with fresh parsley for a touch of color.
She learned to make ditalini soup from her Italian grandmother.
She meticulously arranged the ditalini in a decorative pattern on the pasta bake.
She served the ditalini with a dollop of ricotta cheese and a sprinkle of black pepper.
She served the ditalini with a side of crusty bread for soaking up the sauce.
She served the ditalini with a side of crusty bread, perfect for soaking up the sauce.
She served the ditalini with a side of garlic bread for dipping in the sauce.
She served the ditalini with a side of green salad.
She served the ditalini with a side of grilled vegetables.
She sprinkled some fresh herbs over the ditalini before serving it.
She sprinkled some grated cheese over the ditalini before serving it.
She sprinkled some toasted pine nuts over the ditalini before serving it.
She used ditalini to make a kid-friendly version of pasta e ceci.
The aroma of the ditalini cooking on the stove brought back fond childhood memories.
The chef explained that ditalini's texture complements the creamy sauce exceptionally well.
The comforting aroma of chicken soup, thick with carrots and ditalini, filled the kitchen.
The cookbook suggested using ditalini in the seafood chowder for added body.
The ditalini looked like tiny rings, floating in the clear chicken broth.
The ditalini salad was a refreshing alternative to heavier pasta dishes in the summer heat.
The ditalini simmered gently in the broth, absorbing all the flavorful ingredients.
The ditalini was a comforting and familiar dish, perfect for a cold winter day.
The ditalini was a light and refreshing dish, perfect for a summer lunch.
The ditalini was a perfect canvas for a variety of flavors and ingredients.
The ditalini was a satisfying and affordable meal option.
The ditalini was a simple but elegant dish, perfect for a casual dinner party.
The ditalini was a surprisingly satisfying meal, even without any meat.
The ditalini was a versatile pasta that could be paired with almost any sauce.
The ditalini was a welcome addition to the hearty vegetable soup.
The ditalini was cooked al dente and tossed with a light vinaigrette.
The ditalini was cooked just right, each piece tender and flavorful.
The ditalini was cooked perfectly, not too soft and not too hard.
The ditalini was cooked to perfection, each piece firm and flavorful.
The ditalini was the perfect size for scooping up the chunky tomato sauce.
The ditalini was the perfect vehicle for the creamy mushroom sauce.
The ditalini were perfectly al dente, each little piece offering a pleasant bite.
The ditalini were so small, they were almost undetectable in the thick vegetable broth.
The ditalini's small size makes it ideal for feeding to young children.
The food blogger raved about the innovative ditalini dish at the new Italian restaurant.
The grocery store was out of ditalini, so I had to settle for a different small pasta shape.
The little boy carefully slurped up the ditalini from his bowl, making a contented noise.
The recipe called for small pasta, so I substituted ditalini for the listed orzo.
The restaurant offered a gluten-free ditalini option for customers with dietary restrictions.
The subtle sweetness of the peas contrasted nicely with the savory ditalini.
We need to buy more ditalini; we're almost out, and I promised to make pasta salad.