Ditalini Pasta Creamy Garlic (Print Version)

Comforting ditalini pasta in a creamy garlic sauce, lightened with half-and-half for a delicious dish.

# What You'll Need:

→ Pasta

01 - 10.5 oz ditalini pasta

→ Sauce

02 - 1 tablespoon olive oil
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons all-purpose flour
05 - 2 cups half-and-half
06 - 1/4 cup low-sodium vegetable broth
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Extra grated Parmesan (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Sprinkle in flour and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth. Continue whisking until the mixture is smooth and thickens, approximately 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 2 minutes.
06 - Add the drained ditalini pasta to the sauce and toss to coat evenly. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
07 - Remove from heat. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, so weeknight dinner stress just disappears.
  • Creamy and indulgent without that heavy, sleepy feeling that comes after eating.
  • The garlic flavor is bold enough to feel special but won't overpower the room for hours.
02 -
  • Don't skip reserving the pasta water—it's starchy and helps the sauce cling to the noodles in a way that makes the whole dish feel more cohesive.
  • If you whisk in the cream too fast, you'll get lumps that won't disappear; patience here saves the whole dish.
  • Taste before serving and adjust salt last, because the Parmesan and broth both season as they cook.
03 -
  • Toast your pasta in the hot skillet for 30 seconds before adding sauce—it seals the surface and helps the sauce cling better.
  • If you're making this ahead, slightly undercook the pasta so it doesn't absorb too much liquid while sitting; it'll finish cooking in the warm sauce.
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