Ditalini Pasta Creamy Garlic (Printable)

Comforting ditalini pasta in a creamy garlic sauce made lighter with half-and-half and Parmesan.

# 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta according to package directions until al dente. 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 without browning.
03 - Sprinkle flour over garlic, stirring continuously for 1 minute to create a roux.
04 - Gradually whisk in half-and-half and vegetable broth. Continue whisking until sauce is smooth and begins to thicken, about 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Simmer gently for 2 minutes.
06 - Add drained ditalini to sauce, tossing to coat evenly. Adjust consistency with reserved pasta water as needed.
07 - Remove from heat. Garnish with fresh parsley and optional extra Parmesan. Serve immediately.

# Expert Hints:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The half-and-half keeps things creamy without the heaviness of full cream, so you can actually enjoy seconds guilt-free.
  • Garlic lovers will appreciate how the flavor blooms without being sharp or overwhelming.
02 -
  • Don't skip whisking when you add the liquid—I learned this the hard way and ended up with a lumpy sauce that no amount of stirring could save.
  • The reserved pasta water is essential; if you drain and forget about it, your finished sauce might be too thick and the pasta won't coat evenly.
  • Parmesan added at the end melts and emulsifies with the sauce, but if you overcook it after adding the cheese, it can get grainy and separate.
03 -
  • If you want to prep ahead, make the sauce completely and store it separately from the pasta, then reheat gently with a splash of milk or broth before combining.
  • The type of Parmesan matters more than you'd think—aged and imported varieties melt smoother and taste sharper, elevating the whole dish.
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