One-Pot Garlic Butter Ditalini (Printable)

Ditalini simmered with garlic, butter, and broth for a creamy, flavorful pasta dish in 15 minutes.

# What You Need:

→ Pasta

01 - 12 oz ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
03 - 3 tablespoons unsalted butter
04 - ½ cup freshly grated Parmesan cheese

→ Aromatics

05 - 4 large garlic cloves, minced
06 - 1 small shallot, finely chopped (optional)

→ Seasonings

07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon red pepper flakes (optional)
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan, for serving

# How to Make It:

01 - Melt butter in a large saucepan over medium heat. Add minced garlic and optional shallot; sauté for 1–2 minutes until fragrant without browning.
02 - Add ditalini pasta to the pan and stir to coat thoroughly with the butter and garlic mixture.
03 - Pour in the chicken broth and bring to a boil. Reduce heat to maintain a gentle simmer, stirring occasionally to prevent sticking.
04 - Simmer uncovered for 10–12 minutes until pasta is al dente and most liquid is absorbed, stirring frequently. If mixture dries out before pasta is cooked, add hot water or broth as needed.
05 - Stir in grated Parmesan, black pepper, and optional red pepper flakes. Adjust salt to taste.
06 - Remove from heat and let rest for 2 minutes to allow the sauce to thicken further.
07 - Dish out immediately, garnished with chopped parsley and additional Parmesan as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is a breeze and you can be done in twenty minutes flat.
  • The pasta absorbs the buttery garlic broth as it simmers, creating a creamy texture without any cream at all.
  • It tastes like you spent hours in the kitchen, but really you just stirred a pot and grated some cheese.
02 -
  • Stir the pasta frequently once the broth is added, or it will clump and stick to the bottom of the pot.
  • Don't skip the resting step at the end, those two minutes off the heat let the starch thicken the sauce into something really luscious.
  • If you use regular salted broth or pre-salted Parmesan, go easy on the extra salt or it'll be too salty.
03 -
  • Grate your Parmesan fresh right before adding it, the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly.
  • Keep a kettle of hot water nearby while cooking, so if the broth absorbs too quickly you can add a bit without cooling down the pot.
  • Taste the pasta a minute or two before the timer goes off, different brands cook at slightly different rates and you want it perfectly al dente.
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