Save The first time I made this garlic cream sauce, my apartment smelled so incredible that my neighbor knocked on my door to ask what I was cooking. I ended up sending her home with a small bowl, and now we make this recipe together whenever we need a quick weeknight comfort meal.
My friend Sarah came over for dinner last winter after a rough week at work. I put this pasta on the table, steam still rising from the bowl, and watched her shoulders drop three inches as she took that first creamy, garlicky bite. Sometimes food really is the fastest way to make someone feel seen and cared for.
Ingredients
- Ditalini pasta: These little thimbles catch the sauce perfectly in their centers, giving you tiny bursts of flavor in every bite
- Olive oil: Use a good quality one here since it forms the base of your sauce and carries the garlic flavor
- Garlic: Freshly minced is non-negotiable, jarred garlic has an odd aftertaste that shows up in cream sauces
- All-purpose flour: This creates your roux foundation, the secret to that restaurant-style clingy coating
- Half-and-half: The magic ingredient that gives you all the richness without the heaviness of cream
- Vegetable broth: Low-sodium is crucial because you want control over the final seasoning
- Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that make sauce grainy
- Salt and pepper: Freshly ground black pepper makes a noticeable difference in depth
- Red pepper flakes: Even just a pinch adds a subtle warmth that balances the cream
- Fresh parsley: Adds brightness and color that cuts through all that richness
Instructions
- Cook the pasta:
- Drop your ditalini into boiling salted water and cook until al dente, then scoop out that half cup of starchy pasta water before draining, this liquid gold will save your sauce later if it gets too thick
- Sauté the garlic:
- Warm your olive oil in a large skillet over medium heat, add the minced garlic, and watch carefully, you want it to soften and release its perfume without any golden edges developing
- Build the roux:
- Sprinkle the flour into the garlic oil and stir constantly for one full minute, this cooks out the raw flour taste and creates the base that will thicken your cream sauce
- Add the liquids:
- Pour in your half-and-half and broth gradually while whisking, keep stirring until those lumps disappear and the mixture starts to coat the back of a spoon
- Season the sauce:
- Stir in the Parmesan, salt, pepper, and red pepper flakes, let everything simmer gently for two minutes so the flavors can really get acquainted with each other
- Combine and serve:
- Toss your cooked pasta into the sauce until every piece is coated, add pasta water if needed, then finish with parsley and serve while steam is still rising from the bowl
Save This recipe has become my go-to for potlucks because it travels well, reheats beautifully, and somehow tastes even better the next day when the flavors have had time to deepen and develop.
Make It Your Own
I have added sautéed mushrooms when I wanted more earthiness, and my sister stirs in shredded rotisserie chicken for protein. The sauce base is incredibly forgiving and takes well to almost anything you have in the refrigerator.
Perfect Pairings
A crisp green salad with an acidic vinaigrette cuts through the richness perfectly. I also love roasted asparagus or broccolini on the side, something green and slightly bitter to balance all that creamy comfort.
Timing Tips
Mise en place is your friend here since the sauce comes together fast. Have all your ingredients measured and ready before you start the garlic.
- Mince your garlic while waiting for the pasta water to boil
- Grate the cheese ahead of time so you are not scrambling
- Set out your serving bowl before you start cooking
Save There is something about a bowl of pasta that makes even an ordinary Tuesday feel like a small occasion worth celebrating.
Questions & Answers
- → What type of pasta is used in this dish?
Small ditalini pasta tubes are used for their ability to hold the creamy sauce effectively.
- → How is the creamy garlic sauce prepared?
The sauce starts with sautéing minced garlic in olive oil, then a flour roux is made before slowly whisking in half-and-half and vegetable broth to thicken. Parmesan cheese is then stirred in for flavor and creaminess.
- → Can I substitute any ingredients to make it lighter?
Using half-and-half instead of heavy cream reduces richness while maintaining creaminess. You can also add reserved pasta water to adjust the sauce consistency.
- → What garnishes complement this pasta best?
Freshly chopped parsley adds brightness and color, while extra grated Parmesan enhances savory notes.
- → Are there any suggested variations to increase protein?
Cooked chicken or sautéed mushrooms can be added to boost protein and texture variety.