Ditallini with Red Pepper Pesto, Clams & Sausage

A coastal Italian-inspired pasta where briny clams meet spicy sausage, all bound by Red Pepper Pesto. The short ditallini shape is perfect for catching the bright, smoky sauce in every bite.

Why You'll Love Ditallini with Red Pepper Pesto, Clams & Sausage

Tiny pasta, smoky-sweet red pepper pesto from Bona Furtuna, briny clams, and spicy sausage come together in a sauce that clings to every curve. It's rustic, coastal, and just messy enough to make you lean in with both hands.

Tips and Tricks

• Keep pasta slightly undercooked-it will finish cooking in the sauce.
• Stir pesto gently into the sauce off high heat to preserve flavor.
• Reserve pasta water before draining-key to emulsifying the sauce.

Variations

• Swap clams for mussels for a similar effect.
• Use nduja instead of sausage for smoky heat.
• Add a handful of cherry tomatoes for sweetness.

Substitutions

• No ditallini? Try orzo, small shells, or elbow pasta.
• Replace white wine with clam juice or seafood stock.
• Use turkey sausage for a lighter version.

Best served with

• A chilled glass of Vermentino
• Charred broccolini with lemon
• Crusty sourdough bread

How to Store Leftovers

• Store in an airtight container for up to 2 days.
• Reheat gently in a pan with a splash of water or white wine.

Ditallini with Red Pepper Pesto, Clams & Sausage

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A coastal Italian-inspired pasta where briny clams meet spicy sausage, all bound by Red Pepper Pesto. The short ditallini shape is perfect for catching the bright, smoky sauce in every bite.

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Prep Time 35 minutes mins

Total Time 45 minutes mins

Course: Dinner, Main Course

Cuisine: American-Coastal, Italian

Calories: 3526

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 lb ditalini pasta
• 1 jar Bona Furtuna Red Pepper Pesto
• 2 lbs fresh clams littleneck, scrubbed
• 12 oz Italian sausage mild or spicy, casings removed
• 4 cloves garlic thinly sliced
• 1 shallot thinly sliced
• 1 cup dry white wine
• 1 cup water
• 1 tablespoon butter
• 3 tablespoon olive oil
• ¼ cup flat-leaf parsley chopped
• 1 lemon zest and juice
• salt to taste
• black pepper to taste
• red pepper flakes optional pinch

Equipment

• Large pot
• Microplane
• Wooden Spoon
• Large sauté pan with lid

Method

 

Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook Bona Furtuna Ditallini until just shy of al dente. Reserve 1 cup of pasta water, then drain and add to a bowl and stir in a touch of Bona Furtuna Everyday Olive Oil. Set aside.

Cook the Sausage & Build the Base

1. In a large sauté pan, heat 2 tablespoon olive oil over medium heat.
2. Break sausage into small pieces then add to the pan. Cook until browned, 6-8 minutes.
3. Stir in garlic and shallot, cooking until fragrant and translucent, 2-3 minutes.
4. Deglaze with white wine and add 1 cup water, 1 tablespoon Bona Furtuna Red Pepper Pesto, and butter.

Steam the Clams

1. Add clams to the pan, cover, and cook until they open, 5-7 minutes. Remove them as they open up and discard any that don't open. Reduce the sauce until reaching your desired consistency.

Finish the Sauce

1. Stir in remaining 1 tablespoon Bona Furtuna Red Pepper Pesto and reserved pasta water, simmering until saucy.
2. Toss in ditallini, lemon juice, and zest. Adjust seasoning with salt, black pepper, and optional red pepper flakes.

To Plate

1. Spoon pasta into shallow bowls, making sure each serving has clams and sausage. Scatter with parsley. Serve with lemon wedges and crusty bread for mopping up sauce.

Nutrition

Calories: 3526kcalCarbohydrates: 369gProtein: 110gFat: 156gSaturated Fat: 46gPolyunsaturated Fat: 21gMonounsaturated Fat: 80gTrans Fat: 0.03gCholesterol: 259mgSodium: 2660mgPotassium: 2265mgFiber: 16gSugar: 23gVitamin A: 1266IUVitamin C: 33mgCalcium: 269mgIron: 13mg

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