Save The first time I made this creamy garlic ditalini, my kitchen smelled so incredible that my neighbor knocked on the door to ask what I was cooking. I have actually never had a neighbor do that before. We ended up sharing bowls on my back porch while the summer sun set, and I knew this recipe was special.
I was skeptical about using half-and-half instead of cream at first. But honestly, after making this countless times now, I prefer it. The sauce still coats every single little ditalini ring perfectly, but I can actually go back for seconds without that too full feeling.
Ingredients
- 300 g ditalini pasta: These little thimbles are perfect for trapping sauce in their centers
- 1 tablespoon olive oil: Just enough to sauté the garlic without burning it
- 4 cloves garlic, finely minced: Do not be shy here, this is the star of the show
- 2 tablespoons all-purpose flour: Builds the foundation for that velvety sauce
- 480 ml half-and-half: The secret to rich flavor without the heaviness
- 60 ml low-sodium vegetable broth: Adds depth and keeps the salt level in check
- 40 g grated Parmesan cheese: Brings that savory umami we all crave
- 1/2 teaspoon salt: Adjust to your taste, but start here
- 1/4 teaspoon freshly ground black pepper: Freshly ground really does matter here
- Pinch of red pepper flakes: Totally optional but adds such a nice warmth
- 2 tablespoons fresh parsley, chopped: Brings brightness and color to the final dish
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a boil, then cook the ditalini until it is just tender with a little bite still in the center. Remember to save that half cup of pasta water before draining, it is liquid gold.
- Build your flavor base:
- While the pasta bubbles away, warm the olive oil in a large skillet over medium heat. Add that generous amount of minced garlic and let it sauté just until you can smell it, about one or two minutes. You want it fragrant, not browned or bitter.
- Make the roux:
- Sprinkle the flour over the garlic and stir constantly for one full minute. The flour should look wet and bubbly, not dry or powdery, which means your roux is ready.
- Create the cream sauce:
- Slowly whisk in the half-and-half and vegetable broth, a little at a time. Keep whisking until everything is smooth and the sauce starts to thicken enough to coat the back of a spoon, usually about three or four minutes.
- Add the cheese and seasonings:
- Stir in the Parmesan, salt, pepper, and those red pepper flakes if you are using them. Let the sauce simmer gently for another couple of minutes so the flavors become friends.
- Bring it all together:
- Add the drained pasta right into the skillet and toss everything together until every piece of ditalini is hugged by sauce. If it looks too thick, splash in some of that reserved pasta water.
- Finish and serve:
- Pull the skillet off the heat and scatter the fresh parsley on top. Extra Parmesan never hurt anyone, so grate some more over each portion before serving while everything is still steamy.
Save This has become my go-to when friends drop by unexpectedly. It is the kind of dish that makes people feel taken care of without me having spent hours in the kitchen.
Making It Your Own
Sometimes I toss in some sautéed mushrooms or spinach when I want to feel virtuous. The sauce is forgiving and embraces whatever you decide to add to it.
Perfect Pairings
A crisp green salad with a bright vinaigrette cuts through the richness beautifully. And if you are feeling fancy, a glass of Pinot Grigio makes the whole meal feel special.
Make Ahead Wisdom
The sauce actually reheats surprisingly well if you need to make this ahead. Store it separately from the pasta and warm it gently with a splash of milk before tossing everything together.
- Add the pasta water gradually, you can always add more but you cannot take it back
- Keep the garlic moving in the pan so it does not burn and turn bitter
- Grate your own cheese for the smoothest melt possible
Save This garlic ditalini is the kind of comfort food that makes everything feel right again. I hope it becomes a favorite in your kitchen too.
Recipe FAQs
- → What type of pasta is best for this dish?
Ditalini pasta works perfectly due to its small size and tube shape, which holds the creamy sauce well.
- → Can I use a dairy alternative instead of half-and-half?
Yes, unsweetened plant-based creams can be substituted but may slightly alter the texture and flavor.
- → How do you prevent the garlic from burning?
Sauté the minced garlic over medium heat for just 1–2 minutes until fragrant, avoiding browning for a smooth flavor.
- → Is there a way to make the sauce thicker or thinner?
Adjust thickness by adding reserved pasta water in small amounts or allowing the sauce to simmer a bit longer for concentration.
- → What garnishes enhance this pasta dish?
Fresh chopped parsley and extra grated Parmesan add freshness and depth to the final presentation and taste.