Ditalini Pasta Creamy Garlic (Printable)

Comforting ditalini pasta in a creamy garlic sauce with Parmesan and fresh parsley garnish.

# 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)

# Step-by-Step:

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 the pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Sprinkle the flour into the skillet and stir continuously for 1 minute to create a roux.
04 - Gradually whisk in the half-and-half and vegetable broth. Continue whisking until the mixture is smooth and thickens, about 3 to 4 minutes.
05 - Stir in the grated Parmesan, salt, black pepper, and optional red pepper flakes. Allow the sauce to simmer gently for 2 minutes.
06 - Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, incorporate reserved pasta water gradually until desired consistency is reached.
07 - Remove from heat. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but uses half-and-half instead of heavy cream, so you don't carry that weighted feeling for hours afterward.
  • The garlic flavor is honest and present without being aggressive, letting you taste the pasta and sauce together rather than fighting for your attention.
  • Twenty minutes from stovetop to table means you can make this on a random weeknight without planning ahead.
02 -
  • The roux is non-negotiable—don't skip it or rush it, because that minute of stirring flour into fat is what creates the silky texture that separates this from separated, grainy cream sauce.
  • Reserve your pasta water before draining, because that starch is your insurance policy for sauce consistency and makes the difference between a dish that feels cohesive and one that feels slapped together.
  • Taste constantly as you season, especially if you're using store-bought broth, because sodium levels vary wildly and you don't want to oversalt something you're serving to other people.
03 -
  • Buy whole nutmeg and grate a whisper of it into the sauce—nobody will know what they're tasting, but they'll know something made it perfect.
  • If your sauce breaks or looks grainy, whisk in an ice cube and remove it from heat immediately, and nine times out of ten it comes back together smooth.
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