Creamy Ditalini Pasta Garlic (Printable Version)

Comfortable creamy ditalini pasta with garlic, Parmesan, and a smooth sauce for easy dining.

# 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 (optional)

# How-to Steps:

01 - Bring a large pot of salted water to a boil. Cook the ditalini pasta until al dente according to package instructions. 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 without browning.
03 - Sprinkle flour into the skillet and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in the half-and-half and vegetable broth, stirring until smooth and beginning to thicken, about 3 to 4 minutes.
05 - Stir in grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Let the sauce simmer gently for 2 minutes.
06 - Add the drained 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 additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes with just a handful of pantry staples, so you can make it on the nights when cooking needs to be easy.
  • Half-and-half keeps it creamy and comforting without the heaviness that makes you want a nap afterward.
  • Garlic does all the heavy lifting flavor-wise, which means you're tasting something real instead of just eating pasta.
  • Vegetarian and naturally satisfying, with room to add protein if you want something more substantial.
02 -
  • Don't brown the garlic—it tastes acrid and ruins everything; pale golden is your target.
  • Whisk the cream and broth in slowly rather than pouring them all at once, or you'll end up with a lumpy mess.
  • Save that pasta water; it's starchy and fixes sauces that are too thick way better than adding more liquid blindly.
  • Use freshly grated Parmesan, not the green can stuff, unless you actually enjoy the texture of sand in your sauce.
03 -
  • Mince the garlic fine and watch it constantly so it goes golden, not brown—this single thing determines whether the sauce tastes wonderful or burnt.
  • Whisk the roux and cream together slowly and steadily; rushing this step is the main reason home cooks end up with lumpy sauces.
  • If you do end up with lumps, strain the sauce through a fine sieve and start again with a fresh roux; it takes five minutes and saves the whole dish.
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