15-Minute Garlic Parmesan Pasta (Print Version)

Creamy garlic Parmesan ditalini pasta ready in 15 minutes for a quick, satisfying dinner.

# What to Use:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 6.3 cups water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 6.8 fl oz heavy cream
07 - 3.4 fl oz whole milk
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 2.8 oz finely grated Parmesan cheese (plus extra for serving)
11 - 2 tbsp chopped fresh parsley (optional)

# How to Prepare:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook according to package instructions until al dente, stirring occasionally. Reserve 3.4 fl oz of pasta water, then drain the pasta.
02 - In the same pot, melt the butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Pour in the heavy cream and milk. Stir to combine, then bring to a gentle simmer.
04 - Add the cooked ditalini back to the pot. Stir to coat the pasta evenly in the sauce.
05 - Gradually add the grated Parmesan, stirring constantly until fully melted and the sauce becomes creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
06 - Season with black pepper and red pepper flakes if using. Serve immediately, topped with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is faster than the meal itself.
  • The sauce clings to every piece of pasta without any flour or roux tricks.
  • It tastes like you spent an hour in the kitchen, but you were done in fifteen.
  • You can double it without any extra effort when unexpected guests show up.
02 -
  • Reserve pasta water before you drain, because once it's gone, you can't get it back and your sauce might end up too thick.
  • Add Parmesan off the heat or on very low heat, or it can turn grainy instead of creamy.
  • Don't skip the stir while adding cheese, or you'll end up with stringy clumps instead of a smooth sauce.
03 -
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes sharper.
  • A small squeeze of lemon juice at the end brightens the whole dish and cuts through the cream.
  • If you want it extra garlicky, add one more clove, but don't go overboard or it'll overpower everything else.
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