Save I threw this together on a Tuesday night when the fridge was nearly empty and my patience was running thin. Just pasta, butter, garlic, cream, and a wedge of Parmesan I'd been hoarding. Fifteen minutes later, I was scraping the pot clean, wondering why I ever bothered with complicated dinners. It's become my default ever since.
The first time I made this for my roommate, she walked in just as I was grating the Parmesan over the top. She stood there, fork in hand, and ate straight from the pot. We didn't even bother with bowls. That's the kind of pasta this is.
Ingredients
- Ditalini pasta: These little tubes catch the creamy sauce perfectly, use elbow macaroni or small shells if you can't find them.
- Unsalted butter: Melts into a glossy base for the garlic, and you control the salt level better this way.
- Garlic: Mince it finely so it melts into the sauce rather than burning in chunks.
- Heavy cream: This is what makes the sauce luxurious and thick, don't skimp here.
- Whole milk: Loosens the cream just enough to keep it silky instead of heavy.
- Parmesan cheese: Grate it fresh, the pre-shredded kind won't melt the same and tastes like cardboard.
- Black pepper and red pepper flakes: A little heat wakes up the richness, but you can skip the flakes if you want it mild.
- Fresh parsley: Optional, but it adds a bright green contrast and a whisper of freshness.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil, drop in the ditalini, and cook until al dente. Before you drain, scoop out a mugful of the starchy pasta water, it's your secret weapon for fixing the sauce later.
- Sauté the garlic:
- Melt butter in the same pot over medium heat, add the minced garlic, and stir for about a minute until it smells golden and sweet. Don't let it brown or it'll turn bitter.
- Build the sauce:
- Pour in the cream and milk, stir everything together, and let it bubble gently. The kitchen will smell incredible at this point.
- Toss the pasta:
- Add the drained ditalini back into the pot and stir so every piece gets coated in that creamy base.
- Melt in the Parmesan:
- Sprinkle in the grated Parmesan a handful at a time, stirring constantly until it melts into a glossy, clinging sauce. If it looks too thick, splash in some of that reserved pasta water and stir until it loosens up.
- Season and serve:
- Grind in black pepper, add red pepper flakes if you like a little kick, then dish it up hot with a snowstorm of extra Parmesan and parsley on top.
Save I made this on a night when my mom called and said she was too tired to cook. I brought over a pot of it still warm, and she ate two bowls without saying a word. Sometimes the best recipes are the ones that show up when you need them most.
How to Make It Even Better
A squeeze of lemon juice right before serving cuts through the richness and brightens everything up. I also like to toss in a handful of baby spinach or peas in the last minute of cooking, they wilt into the sauce and make it feel a little less guilty. If you want more depth, stir in a spoonful of pasta water mixed with a pinch of nutmeg.
What to Serve It With
This pasta is rich enough to stand alone, but I like to serve it with a simple arugula salad dressed in lemon and olive oil. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the creaminess perfectly. If you're feeding a crowd, garlic bread on the side never hurts.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The sauce will thicken as it cools, so when you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring until it loosens back up. Microwaving works in a pinch, but stovetop reheating keeps the texture silky.
- Don't freeze this, cream sauces separate and turn grainy when thawed.
- If the sauce breaks during reheating, whisk in a little warm milk and it should come back together.
- Freshen it up with a sprinkle of fresh Parmesan and parsley before serving again.
Save This is the kind of pasta that saves weeknights and turns into a quiet ritual. Keep the ingredients on hand, and you'll never be more than fifteen minutes away from something that feels like home.
Recipe Q&A
- → What pasta can I substitute for ditalini?
Small pasta shapes like elbow macaroni or small shells work well as substitutes for ditalini in this dish.
- → How can I make the sauce thinner if it’s too thick?
Gradually add reserved pasta water to the sauce while stirring until you reach your desired consistency.
- → Can I add extra flavor to the pasta?
A squeeze of fresh lemon juice added before serving brightens the dish and enhances the flavors.
- → What’s a good wine pairing for this dish?
A crisp white wine like Pinot Grigio complements the creamy garlic-Parmesan sauce perfectly.
- → Is there a lighter alternative to heavy cream in the sauce?
You can use half-and-half instead of heavy cream for a lighter, yet still creamy, sauce.