Ditalini Pasta Creamy Garlic (Printable Version)

A creamy ditalini pasta dish with bold garlic flavor and a smooth, lighter sauce perfect for easy meals.

# 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)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente according to 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, avoiding browning.
03 - Sprinkle in flour and stir continuously for 1 minute to create a roux base.
04 - Slowly whisk in half-and-half and vegetable broth until smooth. Continue whisking as sauce thickens, about 3 to 4 minutes.
05 - Incorporate grated Parmesan, salt, black pepper, and red pepper flakes if using. Let sauce simmer gently for 2 minutes.
06 - Add drained ditalini to sauce and toss to evenly coat. 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 Insights:

01 -
  • Creamy and satisfying but made lighter with half-and-half, so you won't feel weighed down afterward.
  • Ready in 30 minutes flat, which means you can go from "what's for dinner" to fork in hand before most restaurants could seat you.
  • Garlic forward and foolproof—even if you've never made a roux before, this one is impossibly forgiving.
02 -
  • Watch your garlic like a hawk—the second it starts to turn golden, add your flour, or it will taste bitter and the whole dish shifts from comforting to off.
  • Don't skip whisking the cream in gradually; dumping it all at once can cause lumps that never fully disappear no matter how much you stir.
  • The pasta water isn't just a backup plan—it's an essential tool because its starch helps the sauce cling to the pasta and reach the perfect texture.
03 -
  • If your sauce breaks or gets grainy, remove it from heat immediately and whisk in a splash of cold half-and-half—this usually brings it back together in seconds.
  • Make the sauce first, then cook the pasta, so the sauce is ready to receive the hot pasta at exactly the right moment rather than the other way around.
  • Taste constantly as you season; Parmesan is salty, so go easy on the salt early and adjust once the cheese is in.
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