One-Pot Garlic Butter Ditalini (Print View)

Creamy ditalini pasta cooked in garlic, butter, and broth for a quick, comforting meal.

# Components:

→ Pasta

01 - 12 ounces ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth or vegetable broth
03 - 3 tablespoons unsalted butter
04 - ½ cup freshly grated Parmesan cheese

→ Aromatics

05 - 4 large garlic cloves, minced
06 - 1 small shallot, finely chopped (optional)

→ Seasonings

07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon red pepper flakes (optional)
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add minced garlic and shallot if using; sauté for 1 to 2 minutes until fragrant without browning.
02 - Add ditalini to the pan, stirring to coat the pasta evenly with the butter and garlic mixture.
03 - Pour in chicken or vegetable broth and bring to a boil. Lower the heat to a simmer and stir occasionally to prevent sticking.
04 - Simmer uncovered for 10 to 12 minutes until pasta is al dente and most liquid is absorbed, stirring frequently. If the mixture dries out prematurely, add a splash of hot water or extra broth.
05 - Stir in grated Parmesan, black pepper, and red pepper flakes if desired. Season with salt to taste.
06 - Remove from heat and let the mixture rest for 2 minutes to thicken further.
07 - Plate immediately and garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It's genuinely fast—no pretense, no hidden steps, just twenty minutes from craving to plate.
  • The pasta becomes almost creamy without any cream, held together by butter, garlic, and the starch it releases.
  • It tastes like comfort but feels elegant enough to make for guests who don't expect much.
02 -
  • If the pot looks dry before the pasta is tender, add hot water or broth a splash at a time rather than drowning it all at once—you're building a sauce, not soup.
  • Don't walk away from this dish; the stirring isn't just for show, it's what transforms the whole thing into something silky and held together.
03 -
  • Use the best Parmesan you can find and grate it fresh—this dish is too simple to hide behind mediocre ingredients.
  • Keep your broth warm in a kettle nearby so any splashes you add are hot, which means they incorporate faster and don't cool down the pot.
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