Creamy Ditalini Pasta Garlic (Printable Version)

Comforting ditalini pasta with creamy garlic sauce flavored lightly for a satisfying meal.

# 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)

# How To Make It:

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 but not browned.
03 - Sprinkle flour into the skillet and stir continuously for one minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth, stirring until the sauce becomes smooth and begins to thicken, about 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 2 more minutes.
06 - Add drained pasta to the sauce and toss to coat evenly. Adjust consistency by adding reserved pasta water incrementally if the sauce is too thick.
07 - Remove from heat. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes, making it perfect for nights when you need dinner but don't want to spend hours cooking.
  • The half-and-half keeps it creamy without the heaviness of a traditional cream sauce, so you can enjoy it guilt-free.
  • Garlic lovers will find this deeply satisfying—enough to feel bold and flavorful, but balanced enough that it doesn't overpower.
02 -
  • Don't skip making the roux—it's the difference between a glossy, thickened sauce and one that breaks or stays watery.
  • Reserve that pasta water before draining; it's starchy and helps emulsify the sauce, making it creamier without adding more fat.
  • Taste everything before serving and adjust seasoning; Parmesan is salty, so you might need less salt than you think.
03 -
  • Buy a Microplane grater and grate your own Parmesan right before cooking; it melts faster and smoother than pre-grated cheese.
  • Keep the heat at medium, not high—rushing the sauce or letting it boil hard will cause the cream to break and separate, undoing all your work.
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