Creamy Ditalini Pasta Garlic (Printable)

A creamy ditalini pasta dish with garlic, balanced flavors, and a lighter sauce for easy enjoyment.

# 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente according to package instructions. Reserve 1/2 cup 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 into the skillet and stir constantly for 1 minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth. Stir continuously until smooth and slightly thickened, approximately 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Simmer gently for 2 minutes.
06 - Add drained pasta to the skillet and toss to coat evenly. Adjust consistency by adding reserved pasta water as needed.
07 - Remove from heat. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • The half-and-half creates all that luxurious creaminess without the heaviness of heavy cream
  • This comes together in thirty minutes flat but tastes like it simmered all afternoon
  • Something about garlic and pasta just feels like a warm hug in a bowl
02 -
  • Reserving pasta water is not optional here, it is what transforms the sauce from good to restaurant quality
  • The sauce will continue thickening off the heat, so do not reduce it too much on the stove
  • Freshly grated Parmesan melts so much better than the pre-grated stuff in a tub
03 -
  • Whole wheat ditalini works beautifully here if you want extra fiber and a nuttier flavor
  • A splash of the pasta water fixes any sauce that has become too thick while standing
  • The red pepper flakes are subtle, so add more if you really like some heat
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