15-Minute Garlic Parmesan Pasta (Print)

Silky garlic-Parmesan ditalini cooked in one pot with butter and cream for a quick meal.

# What you'll need:

→ Pasta

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

→ Sauce

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

→ Cheese & Finish

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

# How To Make It:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook according to package instructions until al dente, stirring occasionally. Reserve 3.4 fl oz of pasta water, then drain the pasta.
02 - In the same pot, melt the butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Pour in the heavy cream and whole milk. Stir to combine, then bring to a gentle simmer.
04 - Add the cooked ditalini back to the pot. Stir to coat the pasta evenly with the sauce.
05 - Gradually stir in the grated Parmesan cheese until fully melted and the sauce becomes creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
06 - Season with black pepper and red pepper flakes if using. Serve immediately, topped with additional Parmesan and chopped parsley.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent.
  • The sauce clings to every ridged piece of ditalini like it was designed for it.
  • It tastes like you spent an hour in the kitchen, but you barely broke a sweat.
  • Garlic and Parmesan together create a flavor so comforting it feels like a warm blanket.
02 -
  • Always reserve pasta water before draining, it's the only thing that can save a sauce that's gone too thick.
  • Add the Parmesan off the heat or on very low heat, high heat makes it clump and turn grainy instead of melting smoothly.
  • Use freshly grated Parmesan, the pre-grated stuff has anti-caking agents that ruin the texture.
03 -
  • Cook the pasta just shy of al dente if you plan to toss it in the sauce for a minute, it'll finish cooking and soak up more flavor.
  • Use a microplane to grate the Parmesan into a fine snow, it melts faster and creates a smoother sauce.
  • Taste before you add salt, Parmesan is already salty and you might not need any extra.
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