Creamy Ditalini Garlic Pasta (Printable)

Delight in creamy ditalini pasta with savory garlic and a light, smooth sauce using half-and-half.

# Components:

→ 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)

# Method:

01 - Bring a large pot of salted water to a boil. Cook the ditalini 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 but not browned.
03 - Sprinkle flour over the garlic and stir continuously for 1 minute to create a roux.
04 - Gradually whisk in half-and-half and vegetable broth, stirring constantly until smooth and beginning to thicken, about 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Simmer gently for 2 minutes.
06 - Add drained pasta to the sauce and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water a little at a time as needed.
07 - Remove from heat. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like comfort food but won't leave you in a food coma afterward.
  • Everything cooks in about 20 minutes, which means dinner when you actually want to eat it.
  • The garlic flavor is bold and real, not buried under a wall of cream.
02 -
  • Don't skip making a proper roux—it's the difference between sauce that coats the pasta and something that slides right off.
  • Grate your own Parmesan if you can; pre-shredded has anti-caking agents that prevent it from melting as smoothly into the sauce.
  • Pasta water is your friend—that starch is what helps the sauce grip the noodles, so keep it nearby and use it wisely.
03 -
  • Use fresh garlic every single time; there's no way around it for this dish to taste like anything special.
  • Whisk the cream in gradually so you avoid lumps—rushing this step is the most common mistake and completely preventable.
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