15-Minute Creamy Garlic Ditalini (Printer View)

Silky garlic butter sauce coats tender ditalini in this quick, creamy pasta perfect for weeknights.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 8 cups water
03 - 1 tablespoon salt

→ Sauce

04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - ½ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - ½ teaspoon freshly ground black pepper
09 - ¼ teaspoon salt, or to taste
10 - 1 tablespoon chopped fresh parsley (optional)
11 - Zest of ½ lemon (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente, about 8 minutes. Reserve ¼ cup pasta water and drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Reduce heat to low. Stir in heavy cream and reserved pasta water, bringing the mixture to a gentle simmer.
04 - Add cooked ditalini to the skillet and toss to coat evenly with the sauce.
05 - Sprinkle in Parmesan cheese, black pepper, and salt. Stir until the sauce is smooth and creamy. Add additional pasta water as needed for desired consistency.
06 - Remove from heat. Stir in chopped parsley and lemon zest if using. Adjust seasoning to taste.
07 - Serve immediately, garnished with extra Parmesan and parsley as desired.

# Expert Advice:

01 -
  • It comes together in less time than ordering takeout, with that creamy restaurant-quality finish at home.
  • The small pasta shape clings to the sauce in every bite, making it impossibly satisfying without feeling heavy.
  • You probably have most of these ingredients already, waiting in your butter dish and spice rack.
02 -
  • Reserve your pasta water before you drain—that starchy liquid is what transforms a dry sauce into something creamy and cohesive, and you can't go back once the pasta is in the colander.
  • Don't let your garlic brown; it turns bitter instantly and ruins the whole delicate flavor you're building, so keep your heat moderate and your timing tight.
  • Fresh-grated Parmesan melts into the sauce, while pre-grated turns grainy and lumpy because of the anti-caking additives, so this one ingredient choice actually matters here.
03 -
  • Keep your pasta water; that starchy liquid is your secret weapon for adjusting sauce consistency, and it's why this finishes so creamy without breaking.
  • Use a microplane grater for your Parmesan and lemon zest—it makes a visible difference in how fine and elegant everything tastes.
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