15-Minute Garlic Parmesan Pasta (Printer View)

Ditalini pasta coated in a silky garlic-Parmesan sauce for a speedy, satisfying meal.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 6 1/3 cups water
03 - 1 teaspoon salt

→ Sauce

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

→ Cheese & Finish

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

# Method:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook until al dente according to package instructions, stirring occasionally. Reserve 3.4 fl oz of pasta water, then drain the pasta.
02 - Melt butter in the same pot over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in heavy cream and whole milk. Stir to combine and bring to a gentle simmer.
04 - Return the cooked ditalini to the pot and stir to coat the pasta evenly in the sauce.
05 - Gradually add grated Parmesan cheese, stirring constantly until fully melted and sauce is creamy. If sauce thickens too much, add reserved pasta water incrementally to achieve desired consistency.
06 - Season with freshly ground black pepper and crushed red pepper flakes if using.
07 - Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes like you fussed for hours when you actually had a quiet evening while it simmered.
  • One pot means less standing at the sink, more time to breathe between work and dinner.
  • The garlic becomes sweet and mellow rather than sharp, which changes everything about how the dish feels.
  • Parmesan doesn't just coat this—it melts into silk, making the sauce naturally creamy without pretension.
02 -
  • If your sauce breaks or looks grainy, it usually means the heat spiked too high or you dumped all the cheese in at once. Low heat and patience are not negotiable here.
  • Pasta water is not waste—that starch is what helps the cheese emulsify and creates the silky texture instead of a gluey one, so don't skip reserving it.
03 -
  • Use a microplane grater for Parmesan and grate it fresh right over the pot and into each bowl—the texture is finer and it melts faster than anything pre-grated.
  • Keep that pasta water nearby before you even start the sauce so you're never reaching and scrounging when you need to adjust consistency.
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