Creamy Ditalini Garlic Pasta (Print View)

Comforting ditalini pasta in a creamy garlic sauce with a light, flavorful twist.

# Components:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente per package instructions. 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 without browning.
03 - Sprinkle flour over garlic and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth until smooth. Cook for 3 to 4 minutes until the mixture thickens.
05 - Stir in grated Parmesan, salt, black pepper, and optional red pepper flakes. Simmer gently for 2 minutes.
06 - Add drained pasta to the sauce and toss to coat evenly. Adjust consistency by adding reserved pasta water incrementally if too thick.
07 - Remove from heat. Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but won't leave you feeling weighed down afterward.
  • Ready in 30 minutes from craving to plate, with most of that time just boiling water.
  • Garlic shines without overwhelming, and the sauce clings to every tiny pasta shell perfectly.
02 -
  • Don't skip reserving the pasta water—it's honestly magical for adjusting sauce consistency and gives you control instead of leaving you with a thick, pasty mess.
  • The roux step is non-negotiable because it's what prevents your cream sauce from splitting or breaking when it gets hot, and once you see it work, you'll understand why.
  • Taste the sauce before adding all the salt because the Parmesan brings a lot of saltiness with it; you can always add more but you can't take it back.
03 -
  • Medium heat is your friend here—rushing it with high heat risks curdling the cream or browning your garlic before it becomes fragrant.
  • Grate your Parmesan fresh from a block if you can; the stuff that comes pre-grated sometimes refuses to melt smoothly and leaves you with a grainy sauce.
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