One-Pot Garlic Butter Ditalini (Printable Version)

Fast creamy pasta with garlic, butter, and tender ditalini simmered in flavorful broth.

# Ingredient List:

→ Pasta

01 - 12 oz ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
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, for serving

# Step-by-Step Instructions:

01 - Melt the butter in a large saucepan over medium heat. Add minced garlic and optional shallot, sauté for 1 to 2 minutes until fragrant without browning.
02 - Add the ditalini pasta and stir to evenly coat with butter and aromatics.
03 - Pour in chicken broth and bring to a boil. Reduce heat to 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 often. Add hot water or extra broth if mixture becomes too dry before pasta is tender.
05 - Stir in grated Parmesan, black pepper, and optional red pepper flakes. Season with salt to taste.
06 - Remove from heat and allow to rest for 2 minutes to thicken.
07 - Serve immediately topped with chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is a breeze even on the busiest nights.
  • The pasta absorbs the garlicky broth as it cooks, making every bite deeply flavorful.
  • It feels fancy enough for guests but easy enough for a weeknight scramble.
02 -
  • Stir frequently during the last few minutes or the pasta will stick to the bottom of the pot and burn.
  • Don't add all the Parmesan at once, start with half and taste before adding more so it doesn't get too salty.
  • If the dish looks soupy at the end, just let it rest off the heat for a few minutes and it will thicken perfectly.
03 -
  • Use freshly grated Parmesan from a block, the pre-grated stuff doesn't melt as smoothly and can make the sauce grainy.
  • Keep a kettle of hot water nearby so you can add a splash if the pasta absorbs too much liquid before it's tender.
  • Taste the broth before you start, if it's very salty, go easy on the added salt at the end.
Go Back