Ditalini Pasta Creamy Garlic (Print Version)

Delight in creamy ditalini pasta with garlic and a light, flavorful sauce for an easy satisfying dish.

# What to Use:

→ 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 Prepare:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta according to package instructions until al dente. 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 over garlic and stir continuously for 1 minute to create a roux.
04 - Gradually whisk in half-and-half and vegetable broth, stirring until the mixture is smooth and begins to thicken, about 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 drained ditalini to the sauce, tossing to coat evenly. Adjust sauce consistency by adding reserved pasta water gradually if needed.
07 - Remove from heat. Garnish with chopped fresh parsley and extra grated Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but won't leave you sluggish afterward, thanks to the half-and-half swap.
  • Twenty minutes from start to finish, with most of that time just boiling water.
  • Garlic flavor punches through without any fancy ingredients or techniques.
02 -
  • The roux step isn't optional—it's what separates a creamy coating from a thin, sad sauce, so don't skip it or rush through it.
  • Pasta water is your best friend for adjusting thickness because its starch helps the sauce cling instead of just sliding off.
  • If you add the Parmesan and the sauce breaks or gets grainy, remove it from heat immediately and whisk in a splash of cold pasta water to bring it back.
03 -
  • Taste the sauce before the pasta goes in and adjust salt and pepper then, because it's easier than trying to fix it after everything is combined.
  • Room temperature Parmesan melts smoothly into warm sauce, so grate it fresh just before you need it rather than pulling cold cheese straight from the refrigerator.
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