Creamy Garlic Ditalini Pasta (Printable)

Comforting ditalini pasta tossed in a light garlic cream sauce with Parmesan and fresh parsley.

# 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 following package directions. 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 and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth until smooth. Continue whisking for 3 to 4 minutes until the mixture thickens.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Let sauce simmer gently for 2 minutes.
06 - Add drained pasta to the sauce and toss to coat evenly. Adjust consistency with reserved pasta water as needed.
07 - Remove from heat. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The garlic flavor is bold and comforting without tasting like a garlic bread disaster.
  • Half-and-half gives you that creamy richness your taste buds want without leaving you feeling overstuffed.
  • It comes together faster than takeout, and your kitchen smells incredible the whole time.
  • The sauce clings to those tiny ditalini tubes in a way that makes every bite feel intentional and satisfying.
02 -
  • Don't rush the garlic—it needs those 1 to 2 minutes to become fragrant, but the second it starts browning, it's acrid and no amount of fixing saves it.
  • The pasta water is your secret weapon; that starch is what helps the sauce cling and creates a cohesive dish rather than separated pasta swimming in cream.
  • You can't skip the roux step or use cornstarch instead—flour creates the right texture and body that makes this feel substantial, not thin or gloopy.
03 -
  • Grate your own Parmesan from a block—pre-shredded varieties contain cellulose and won't melt smoothly into a creamy sauce.
  • Use a whisk, not a wooden spoon, when combining the cream and broth; it prevents lumps and helps you feel when the sauce reaches the right consistency.
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