15-Minute Creamy Garlic Ditalini (Print Version)

Tender ditalini pasta in a silky garlic butter sauce with cream and Parmesan, ready in 15 minutes.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 8 cups water
03 - 1 tablespoon salt

→ Sauce

04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - ½ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - ½ teaspoon freshly ground black pepper
09 - ¼ teaspoon salt, or to taste
10 - 1 tablespoon chopped fresh parsley (optional)
11 - Zest of ½ lemon (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook according to package instructions until al dente, about 8 minutes. Reserve ¼ cup pasta water, then drain the pasta.
02 - While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Reduce heat to low. Stir in heavy cream and reserved pasta water, bringing the mixture to a gentle simmer.
04 - Add cooked ditalini to the skillet and toss to coat evenly with the sauce.
05 - Sprinkle in Parmesan, black pepper, and salt. Stir until the sauce is smooth, creamy, and the pasta is well coated. Add more pasta water if the sauce is too thick.
06 - Remove from heat. Stir in parsley and lemon zest if using. Taste and adjust seasoning as needed.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Dinner is genuinely ready faster than ordering takeout, and tastes infinitely better.
  • The sauce clings to every tiny tube of ditalini, so no sad dry pasta situations.
  • It feels fancy enough to serve friends but simple enough to make on a Wednesday when you're exhausted.
02 -
  • Never add cold cream directly to boiling pasta water or you'll get scrambled bits instead of a smooth sauce—let everything come together gently over medium heat.
  • The pasta water is your best friend here; it's the starch that helps the sauce emulsify and stick, so don't feel wasteful reserving it.
03 -
  • Buy a microplane if you don't have one—the difference between freshly grated Parmesan and pre-grated is the difference between this being good and it being unforgettable.
  • Keep your heat at medium or lower; gentle simmering creates a silky sauce while high heat can make cream break and separate.
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