Ditalini Pasta Creamy Garlic (Printable)

A creamy ditalini pasta featuring robust garlic flavors and a lighter, comforting sauce.

# What You'll Need:

→ 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente following package instructions. 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 into the skillet and stir continuously for 1 minute to create a roux.
04 - Gradually whisk in half-and-half and vegetable broth. Stir continuously until the sauce is smooth and starts to thicken, about 3 to 4 minutes.
05 - Stir in grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Simmer gently for an additional 2 minutes.
06 - Add drained ditalini pasta to the sauce, tossing to coat evenly. Adjust consistency by adding reserved pasta water gradually if needed.
07 - Remove from heat. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The half-and-half creates the same luxurious texture as heavy cream but you can actually feel good about seconds
  • Four cloves of garlic might seem bold but they mellow into something sweet and aromatic that everyone asks about
02 -
  • The sauce will thicken dramatically as it stands off the heat, so do not panic if it looks slightly thin in the pan
  • Grating your own Parmesan makes all the difference between silky smooth sauce and one with weird gritty bits
03 -
  • If your sauce separates, whisk in a splash of cold half-and-half and it will emulsify back together
  • Reserve more pasta water than you think you need, it is better to have it and not use it
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