Ditalini Pasta Creamy Garlic (Printable)

Light and creamy ditalini pasta with a garlicky Parmesan sauce, perfect for easy Italian-American 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Sprinkle the flour over the garlic and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in the half-and-half and vegetable broth. Continue whisking until the mixture is smooth and begins to thicken, about 3 to 4 minutes.
05 - Stir in the grated Parmesan, salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 2 minutes.
06 - Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
07 - Remove from heat. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in thirty minutes but tastes like you fussed over it for hours.
  • The half-and-half keeps it lighter than traditional cream sauces while staying ridiculously indulgent.
  • Garlic lovers will find this speaks their language—it's bold but never overwhelming.
02 -
  • Don't skip reserving the pasta water—it's liquid gold for adjusting your sauce consistency at the end.
  • The garlic must never brown, or your entire dish tastes bitter; watch it like a hawk and keep the heat at medium or slightly lower.
  • Fresh Parmesan makes a noticeable difference; the pre-grated stuff has anti-caking powder that can make your sauce feel grainy instead of smooth.
03 -
  • If your sauce breaks or looks oily, whisk in a tablespoon of cold broth or milk to bring it back together smoothly.
  • Taste the sauce before adding salt because Parmesan is salty, and you might not need as much as you think.
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