Ditalini Pasta Garlic Cream (Printable Version)

Comforting ditalini pasta in a light garlic-parmesan sauce with fresh parsley garnish.

# What You 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 cheese (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the ditalini pasta until al dente according to package directions. Reserve 1/2 cup of 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, avoiding browning.
03 - Sprinkle flour over the garlic and stir continuously for 1 minute to create a roux.
04 - Gradually whisk in half-and-half and vegetable broth. Continue whisking for 3 to 4 minutes until the mixture is smooth and begins to thicken.
05 - Incorporate grated Parmesan, salt, black pepper, and red pepper flakes if using. Allow sauce to simmer gently for 2 minutes.
06 - Add drained ditalini pasta to the sauce and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water gradually as needed.
07 - Remove from heat. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, making it perfect for those nights when hunger arrives before a plan does.
  • The half-and-half keeps it creamy without the heaviness of heavy cream, so you don't feel weighed down afterward.
  • Garlic transforms into something almost caramel-sweet when treated gently, and this dish lets that magic happen.
02 -
  • Don't skip the reserved pasta water—that starchy liquid is what adjusts the sauce's thickness perfectly and helps it cling to the pasta instead of pooling at the bottom.
  • The moment your garlic hits the pan, your timer starts; letting it brown even slightly turns it bitter and ruins the whole gentle, sweet profile of the dish.
  • Grate your Parmesan fresh and add it off the heat so it melts silkily instead of getting stringy and clumpy.
03 -
  • If you don't have half-and-half, you can use whole milk with a tablespoon of butter stirred in for richness, though the texture won't be quite as luxurious.
  • Make this sauce the day before and reheat it gently with a splash of broth—it actually deepens in flavor and tastes even better the second time around.
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