Pin This There's something about a quiet weeknight when you realize the fridge is mostly empty except for half-and-half and garlic that teaches you the most valuable cooking lessons. I stumbled into this dish on one of those evenings, desperate for something comforting but not heavy, and the result surprised me—creamy, garlicky, and somehow lighter than I expected. What started as improvisation became the meal I now make whenever I need to feel like I've accomplished something in the kitchen without fussing for hours. The ditalini pasta soaks up every drop of that silky sauce, and the garlic gets mellow and sweet as it cooks, losing its sharp edge entirely.
I made this for my partner on a particularly rainy Tuesday when we'd both had the kind of day that calls for something warm and uncomplicated. He asked why it tasted like I'd spent all afternoon cooking, and honestly, the secret was just patience with the garlic and a whisk that moved steadily through the sauce. That's when I knew it had become more than just pasta—it was comfort I could reproduce on demand.
Ingredients
- Ditalini pasta (300 g): These small tube shapes are ideal because they trap the sauce inside themselves, so every bite is creamy and flavorful rather than having sauce slide off like it does with longer shapes.
- Olive oil (1 tablespoon): This is your base, and it should be good quality enough that you'd use it on a salad—it carries the garlic's flavor forward.
- Garlic cloves (4, finely minced): Don't be tempted to use pre-minced garlic from a jar; fresh garlic transforms completely when it cooks slowly, becoming almost buttery.
- All-purpose flour (2 tablespoons): This creates the roux that thickens your sauce without any lumps or graininess if you treat it right.
- Half-and-half (480 ml): The secret to keeping this dish elegant rather than heavy—it's creamy enough to feel luxurious but lets the other flavors shine.
- Low-sodium vegetable broth (60 ml): This adds depth and keeps the sauce from being one-dimensional, plus it gives you something to thin with if needed.
- Parmesan cheese (40 g, grated): Freshly grated tastes miles apart from pre-grated, and you'll notice the difference in how smoothly it melts into the sauce.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season as you go rather than all at once, tasting as you build flavor.
- Red pepper flakes (pinch, optional): If you like heat, this gives you that gentle warmth without overwhelming the dish.
- Fresh parsley (2 tablespoons, chopped): Added at the end, it brings brightness and color that makes the dish look intentional rather than bland.
Instructions
- Get the pasta started:
- Fill your pot generously with salted water—it should taste like the sea—and let it come to a rolling boil. Ditalini cooks quickly, so start checking the package directions early, but aim for al dente where it still has a slight firmness when you bite it. Reserve that pasta water before draining; you'll use it to adjust the sauce later.
- Coax the garlic into softness:
- Heat your olive oil over medium heat until it shimmers slightly, then add the minced garlic and let it sizzle gently for 1 to 2 minutes. You're listening for a soft, persistent sizzle—if it smells sharp and bitter, the heat is too high. The garlic should be pale and fragrant, never brown.
- Build your roux base:
- Sprinkle the flour over the garlic and stir constantly for about a minute, letting the flour cook into the oil. This removes the raw flour taste and creates the thickening agent for your sauce.
- Create the creamy sauce:
- Pour in your half-and-half slowly while whisking steadily to avoid lumps. Add the vegetable broth next, whisking continuously until the mixture looks smooth and glossy. After 3 to 4 minutes of gentle whisking, you'll see it begin to thicken noticeably.
- Season and finish the sauce:
- Stir in the grated Parmesan until it melts completely, then add your salt, black pepper, and red pepper flakes if you're using them. Let it simmer very gently for 2 more minutes so all the flavors settle into each other.
- Bring it together:
- Toss the drained pasta into the sauce and fold everything together until every piece is coated. If the sauce seems too thick, add a splash of that reserved pasta water and stir until you reach that perfect creamy-but-not-gluey consistency.
- Plate and serve:
- Turn off the heat, sprinkle with fresh parsley and extra Parmesan if you're feeling generous, and serve immediately while everything is still steaming.
Pin This This dish became proof that comfort food doesn't need to be complicated or heavy. There's something deeply satisfying about making something restaurant-quality in your own kitchen in less time than it takes to order delivery.
Making It Your Own
The beauty of this base is that it welcomes additions without losing its character. I've stirred in sautéed mushrooms when I wanted something meatier, added spinach at the last second for vegetables, and even crumbled crispy bacon on top when I was feeling indulgent. Roasted red peppers add sweetness, caramelized onions add depth, and fresh herbs beyond parsley—like thyme or basil—shift the whole mood depending on what you're craving.
Pairing and Serving
This pasta doesn't demand much because it's already complete, but it loves simple companions that won't compete. A crisp salad—nothing elaborate, just arugula or mixed greens with lemon vinaigrette—cuts through the richness beautifully. The acidity also helps reset your palate between bites. A glass of Pinot Grigio or even a light Sauvignon Blanc echoes those clean, fresh notes.
The Technique That Changes Everything
What separates this creamy pasta from the heavy versions you might remember is the ratio of liquid to thickener and the way you build the sauce step by step rather than dumping ingredients together. The roux method—cooking flour in fat to create a base—gives you control and prevents lumps, and whisking constantly means the sauce thickens evenly. If you've ever had a gravy break or a sauce separate, this methodical approach is what prevents that disappointment.
- Whisk with purpose and intention; halfhearted stirring leads to a gritty texture.
- Keep your heat at medium, never high, so nothing scorches on the bottom.
- Taste as you season so you don't over-salt, since Parmesan brings its own saltiness to the table.
Pin This This is the kind of dish that teaches you that simple ingredients treated with attention transform into something memorable. Make it, love it, and let it become part of your regular rotation.
Recipe FAQ
- → What type of pasta is used?
Ditalini pasta is used for its small, tubular shape that holds the creamy sauce well.
- → Can I substitute half-and-half with something else?
Yes, you can use whole milk or a plant-based milk for a lighter or dairy-free option, though texture may vary.
- → How do I prevent the sauce from thickening too much?
Reserve some pasta water and add it gradually to loosen the sauce if it becomes too thick.
- → Is it possible to add protein to this dish?
Cooked chicken or sautéed mushrooms can be incorporated for extra protein and flavor.
- → What herbs complement this dish best?
Fresh parsley is used for garnish, providing a bright, fresh contrast to the creamy sauce.