Save I stumbled on this recipe during a rainy Tuesday when the fridge was nearly empty and I needed dinner in under half an hour. All I had was a box of ditalini, some broth, and a few garlic cloves that were about to sprout. What came out of that pot was so surprisingly creamy and comforting that I stood at the stove eating straight from the pan. Now it's my go-to when I want something warm and satisfying without the fuss of multiple pots or fancy ingredients.
The first time I made this for my roommate, she walked into the kitchen asking what smelled so good. I handed her a bowl and watched her take that first bite, eyes widening as the garlic and Parmesan hit. She asked if I'd added cream or if there was some secret ingredient, and I just laughed and pointed at the empty broth carton on the counter. Sometimes the simplest things surprise you the most.
Ingredients
- Ditalini pasta: These little tubes are perfect for catching all that garlicky broth, and they cook evenly in about twelve minutes, so keep an eye on them.
- Low-sodium chicken broth: This is what gives the dish its savory backbone, swap in vegetable broth if you want to keep it vegetarian without losing any depth.
- Unsalted butter: It melts into the garlic and coats every piece of pasta, creating that silky richness that makes this feel indulgent.
- Freshly grated Parmesan cheese: The real stuff melts beautifully and adds a nutty, salty finish, pre-grated just won't give you the same creaminess.
- Garlic cloves, minced: Four cloves might sound like a lot, but they mellow as they cook and become sweet and fragrant, not sharp.
- Shallot, finely chopped: This is optional, but it adds a subtle sweetness that rounds out the garlic beautifully.
- Black pepper and red pepper flakes: A little heat and spice wake up the whole dish, but you can skip the red flakes if you prefer it mild.
- Fresh parsley: A handful of chopped parsley at the end brings color and a fresh, grassy note that balances the butter.
Instructions
- Sauté the aromatics:
- Melt the butter over medium heat and add the garlic and shallot, stirring gently until the kitchen smells amazing and the garlic just starts to turn golden. Don't let it brown or it'll taste bitter.
- Toast the pasta:
- Toss the ditalini into the pan and stir it around for a minute so each piece gets coated in that garlicky butter. This step adds a subtle toasted flavor that makes a difference.
- Add the broth and simmer:
- Pour in the broth and bring everything to a boil, then lower the heat to a steady simmer. Stir every few minutes to keep the pasta from sticking to the bottom.
- Cook until creamy:
- Let it bubble away for ten to twelve minutes, stirring often, until the pasta is tender and most of the liquid has been absorbed into a silky sauce. If it looks dry before the pasta is done, add a splash of hot water.
- Finish with cheese and seasoning:
- Stir in the Parmesan, black pepper, and red pepper flakes, then taste and add salt if needed. Let it rest off the heat for two minutes so it thickens up even more.
- Serve:
- Spoon into bowls and top with fresh parsley and extra Parmesan. Eat it while it's hot and creamy.
Save One winter evening I made this after a long day and sat on the couch with the bowl in my lap, listening to the wind rattle the windows. It wasn't fancy or Instagram-worthy, but it was exactly what I needed. Sometimes a dish doesn't have to be complicated to feel like a hug in a bowl.
Making It Your Own
I've tossed in handfuls of baby spinach right at the end and watched it wilt into the pasta, adding color and a little earthiness. Frozen peas work great too, and if you have leftover rotisserie chicken, shred some in for a heartier meal. The beauty of this dish is that it welcomes whatever you have on hand without losing its creamy, garlicky soul.
Storing and Reheating
Leftovers thicken up in the fridge as the pasta absorbs more liquid, so when you reheat, add a splash of broth or water and warm it gently on the stove. It won't be quite as creamy as when it was fresh, but it's still delicious and makes a quick lunch the next day. I've even eaten it cold straight from the container, and it still hits the spot.
Pairing and Serving Ideas
This pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or a simple side of roasted broccoli with garlic. If you want to make it feel a little more special, pour a glass of chilled Pinot Grigio and serve it with crusty bread for dipping into any extra sauce left in the bowl.
- Add a squeeze of fresh lemon juice just before serving for a bright, tangy lift.
- Try swapping half the butter for olive oil if you want a lighter, more herbaceous flavor.
- Use orzo or small shells if you can't find ditalini, they work just as well.
Save This dish reminds me that comfort doesn't need to be complicated, and sometimes the best recipes are the ones that come together in one pot with a few honest ingredients. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use vegetable broth instead of chicken broth?
Yes, substituting vegetable broth works well and keeps the dish vegetarian-friendly without compromising flavor.
- → How do I prevent the ditalini from sticking during cooking?
Stir frequently while simmering and add a splash of water or broth if the mixture gets too dry before the pasta is al dente.
- → What can I add to make this dish heartier?
Add sautéed spinach, peas, or cooked chicken to increase the meal’s substance and nutritional value.
- → Is it necessary to let the dish rest after cooking?
Allowing the pasta to rest for a couple of minutes helps the sauce thicken and intensifies the flavors.
- → Can I substitute Parmesan with a vegetarian cheese option?
Yes, use a vegetarian Parmesan-style cheese if you want to avoid animal rennet while maintaining a similar taste.