15-Minute Garlic Parmesan Pasta (Printable)

Silky garlic-parmesan ditalini cooked in one pot, ready in just 15 minutes for a hearty meal.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 6 1/4 cups water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 7 fl oz heavy cream
07 - 3.4 fl oz whole milk
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 3 oz finely grated Parmesan cheese (plus extra for serving)
11 - 2 tbsp chopped fresh parsley (optional)

# Method:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook according to package instructions until al dente, stirring occasionally. Reserve 3.4 fl oz of pasta water, then drain the pasta.
02 - In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Pour in the heavy cream and milk. Stir to combine, then bring to a gentle simmer.
04 - Return cooked pasta to the pot. Stir to coat evenly with the sauce.
05 - Gradually add the grated Parmesan, stirring constantly until melted and the sauce is creamy. If sauce thickens too much, add reserved pasta water gradually to adjust consistency.
06 - Season with black pepper and red pepper flakes if desired. Serve immediately topped with additional Parmesan and chopped parsley.

# Expert Advice:

01 -
  • One pot means less cleanup and more time to actually enjoy your meal instead of scrubbing pans at the sink.
  • The sauce comes together in the same pot you cooked the pasta in, so every bit of starchy goodness gets folded right back in.
  • Ditalini holds onto that creamy garlic sauce in a way that makes every forkful ridiculously satisfying.
02 -
  • Always reserve pasta water before draining, because that starchy liquid is the secret to a sauce that clings instead of splits.
  • Add Parmesan off the heat or on very low heat and stir constantly, or it will seize into rubbery clumps instead of melting smooth.
  • Use freshly grated Parmesan, not the pre-grated kind, because the anti-caking agents in the shaker stuff prevent it from melting properly.
03 -
  • Grate your Parmesan on the finest side of the grater so it melts instantly and creates that velvety texture instead of leaving chewy bits.
  • Warm your serving bowls in a low oven for a few minutes before plating, because hot pasta in a cold bowl cools down too fast and the sauce loses its silky flow.
  • If you have leftover sauce, it thickens in the fridge overnight, so reheat gently with a splash of milk or pasta water to bring it back to life.
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