Save There's something about the smell of garlic hitting hot oil that makes me pause whatever I'm doing and just breathe it in. Years ago, I discovered that creamy pasta didn't need to be heavy—that half-and-half could do the work just as well as cream, maybe even better because it lets the garlic shine through without all the richness weighing you down. This ditalini pasta has become my go-to when I want something that feels indulgent but doesn't leave me feeling stuffed, and honestly, it comes together faster than I can set the table.
I made this for my neighbor last winter when she was swamped with work deadlines, and she texted me the next day asking how I made something taste so good yet so light. We ended up talking on her porch for an hour while it was still warm in her kitchen, and I realized that's when food really matters—when it brings people into a moment together, not just fills their stomachs.
Ingredients
- Ditalini pasta (300 g): Those tiny tube shapes catch and hold the sauce in every bite, so you're never eating plain pasta.
- Olive oil (1 tablespoon): Use something you actually like the taste of—this is your flavor foundation.
- Garlic (4 cloves, minced): The soul of the dish, so don't skimp and don't use the pre-minced stuff if you can help it.
- All-purpose flour (2 tablespoons): This creates the base that will turn liquid into silky sauce without any lumps if you're patient with it.
- Half-and-half (480 ml): The secret to something creamy that doesn't feel heavy; it's the middle ground that actually works.
- Vegetable broth (60 ml): This keeps the sauce from becoming one-note and adds a gentle depth underneath the garlic.
- Parmesan cheese (40 g): Freshly grated if possible—it melts differently than the pre-shredded kind and tastes like actual cheese.
- Salt, black pepper, and red pepper flakes: Season as you go, tasting as you build; you're in control here.
- Fresh parsley (2 tablespoons): A handful of green at the end wakes everything up and makes it feel finished.
Instructions
- Get Your Water Ready:
- Fill a large pot with salted water and bring it to a rolling boil. The salt should taste like the sea so the pasta actually absorbs flavor instead of being bland.
- Cook the Pasta:
- Add ditalini and stir it once when it hits the water. When it's al dente—just barely tender with a little resistance when you bite it—scoop out 1/2 cup of that starchy cooking water before draining. This liquid gold will adjust your sauce later if needed.
- Start Your Sauce:
- While the pasta cooks, warm olive oil in a large skillet over medium heat. Add your minced garlic and listen for that gentle sizzle; you want it fragrant and soft, never brown and bitter, so stay close for about 1–2 minutes.
- Make the Roux:
- Sprinkle flour over the garlic and stir it continuously for a full minute. It will look like sandy paste at first, then slightly smoother as it cooks, and you'll smell a toasty grain scent. This is the moment where lumps get prevented.
- Add the Cream:
- Pour in the half-and-half slowly while whisking constantly so no lumps form. Once it's combined, add the vegetable broth, still whisking, and watch as the mixture transforms from thin to silky over about 3–4 minutes of gentle heat.
- Finish the Sauce:
- Add Parmesan, salt, pepper, and red pepper flakes if you want that little burn at the back of your throat. Simmer gently for 2 minutes, just enough time to let everything know each other.
- Bring It Together:
- Toss the drained pasta right into the sauce and stir until every piece is coated. If it feels too thick, splash in a little of that reserved pasta water, a small amount at a time, until it flows smoothly but still clings to the pasta.
- Plate and Serve:
- Remove from heat while it's still hot, scatter parsley and a little more Parmesan on top, and bring it to the table while the steam is still rising.
Save What I love most about this dish is how it proved to me that comfort doesn't always mean excess, and that sometimes the lighter choice actually tastes better. It's become one of those recipes I return to when I want to feed myself something real without overthinking it.
The Garlic Moment
The first time you make this, pay attention to the smell of garlic in oil—it's your timer and your guide. Once it smells good and toasty, you're in the window where it transforms the entire dish. Let it cook a moment too long and it turns bitter and angry, so trust your nose more than the clock. I learned this by making it too many times and watching that moment slip away, and now I know that cooking is listening more than it is measuring.
Timing and Texture
This recipe is built for people with real lives who want dinner on the table while they still have energy. The whole thing takes maybe 30 minutes from cold stove to finished bowl, and there's almost no waiting around—you're constantly doing something, which somehow makes it feel less like cooking and more like a pleasant kitchen task. If you're organized and read through the steps before you start, you won't have a moment where you're standing there wondering what comes next.
Variations and Additions
This sauce is a canvas, and I've learned that the best thing about mastering the base is knowing when and how to build on it. Sometimes I stir in a handful of sautéed mushrooms for earthiness, or crumble in some crispy pancetta if I'm in the mood for a little smoke. Other nights I keep it pure and simple because sometimes that's exactly what you need. The half-and-half and garlic work so well together that additions feel optional, not necessary.
- Cooked chicken, sautéed mushrooms, or crispy pancetta all fit naturally into this sauce without overwhelming the delicate flavor.
- Whole wheat ditalini works beautifully if you want more fiber, though it takes a minute longer to cook.
- A splash of white wine whisked in after the roux adds brightness, though it's not essential—this is good either way.
Save This creamy garlic ditalini pasta is proof that the simplest dishes, made with a little care and attention, are often the ones that matter most. Make it for yourself on a quiet weeknight and notice how something so straightforward can feel like the most generous thing you could serve.
Recipe Guide
- → What type of pasta works best for this dish?
Ditalini pasta is ideal for this creamy sauce due to its small, tube shape that holds the sauce well.
- → Can I substitute half-and-half with another dairy product?
Yes, you can use whole milk for a lighter texture or light cream for richer taste, adjusting thickness as needed.
- → How can I adjust the garlic flavor intensity?
Add more minced garlic during sautéing or let it cook slightly longer for a bolder, roasted garlic flavor.
- → What can I add for extra protein?
Including cooked chicken or sautéed mushrooms complements this dish with added protein and depth.
- → How do I prevent the sauce from becoming too thick?
Use reserved pasta water a little at a time after mixing pasta and sauce to reach the desired consistency.
- → Is this dish suitable for vegetarians?
Yes, this preparation uses vegetable broth and Parmesan, making it vegetarian-friendly.