Pin It I threw this together on a Tuesday night when the fridge was nearly empty and everyone was hungry. Just pasta, butter, garlic, and broth, but somehow it turned into one of those meals that gets requested again and again. The kitchen smelled like a trattoria, and within twenty minutes we were twirling creamy, golden ditalini straight from the pot. Its proof that comfort food doesnt need a long ingredient list, just good timing and a little Parmesan.
The first time I made this, I was skeptical that pasta cooked directly in broth would taste like anything special. But as the ditalini simmered and the liquid reduced, the whole dish transformed into something silky and rich. My daughter kept sneaking spoonfuls from the pot before I could even plate it. Now its our go to when we want something warm and satisfying without the fuss of multiple pans or complicated steps.
Ingredients
- Ditalini pasta: These tiny tubes are perfect for soaking up broth, but any small shape like orzo or small shells works just as well.
- Low sodium chicken broth: This becomes the cooking liquid and the sauce base, so use one you actually enjoy tasting on its own.
- Unsalted butter: Melts into the garlic to create a rich, glossy foundation, and you can control the salt level yourself.
- Garlic cloves: Minced fine and sautéed just until fragrant, they infuse the entire dish without overpowering it.
- Parmesan cheese: Freshly grated melts right in and adds nutty, salty depth, pre grated just doesnt give the same creaminess.
- Black pepper and red pepper flakes: A little heat and spice wake up the buttery garlic, but you can skip the red flakes if you prefer it mild.
- Fresh parsley: A handful chopped at the end brightens everything and makes it look like you tried harder than you did.
Instructions
- Bloom the garlic:
- Melt butter in a large saucepan over medium heat, then add minced garlic and optional shallot. Sauté for a minute or two until the kitchen smells incredible but the garlic hasnt browned.
- Toast the pasta:
- Stir in the ditalini and let it sizzle in the butter for a moment. This step adds a subtle nutty flavor that makes a difference.
- Add the broth:
- Pour in all the chicken broth and bring it to a boil, then lower the heat to a gentle simmer. Stir occasionally so nothing sticks to the bottom.
- Simmer until creamy:
- Cook uncovered for ten to twelve minutes, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed. If it looks dry before the pasta is tender, splash in a little hot water.
- Finish with cheese and seasoning:
- Stir in the grated Parmesan, black pepper, and red pepper flakes if using, then taste and add salt as needed. The cheese will melt into a silky coating.
- Rest and serve:
- Take the pot off the heat and let it sit for two minutes to thicken up. Spoon into bowls, top with parsley and extra Parmesan, and serve while its still steaming.
Pin It One rainy evening, I doubled the recipe and stirred in a handful of frozen peas and some shredded rotisserie chicken. It became a different meal entirely, hearty and filling, and my husband said it tasted like something from a cozy Italian bistro. That night I realized this recipe isnt just a formula, its a starting point for whatever your kitchen and your mood have to offer.
Make It Your Own
Once you get the basic method down, you can customize this dish in endless ways. Stir in a couple tablespoons of heavy cream at the end for an even richer sauce, or fold in sautéed spinach, cherry tomatoes, or roasted mushrooms. I have also added cooked Italian sausage and a pinch of fennel seed when I wanted something more substantial. The beauty of one pot pasta is that it welcomes whatever you have on hand without losing its creamy, comforting soul.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The pasta will absorb more liquid as it sits, so when you reheat it, add a splash of broth or water and warm it gently on the stovetop, stirring until it loosens up. I have found that reheating in the microwave works too, but the stovetop gives you better control over the texture. A fresh grating of Parmesan on top makes it taste just made again.
Pairing and Serving Suggestions
This ditalini is rich and garlicky, so I like to serve it alongside something crisp and bright. A simple arugula salad with lemon vinaigrette, roasted asparagus, or even steamed green beans balance the buttery pasta beautifully. If youre pouring wine, a chilled Pinot Grigio or Vermentino cuts through the richness without competing with the garlic.
- Top with a drizzle of good olive oil and a sprinkle of lemon zest for brightness.
- Serve with crusty bread to soak up every last bit of the creamy sauce.
- Make it a complete meal by stirring in protein like shrimp, chicken, or white beans.
Pin It This recipe taught me that simplicity and speed dont have to mean compromise. Some of the best meals come together quickly, with just a few good ingredients and a little attention, and this garlicky, buttery ditalini proves it every single time.
Questions & Answers
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well as a substitute, especially for a vegetarian-friendly version without sacrificing flavor.
- → How do I achieve a creamy texture in this pasta?
Simmering the pasta directly in broth allows it to absorb liquids gradually, creating a natural creamy sauce when combined with butter and Parmesan.
- → What’s the best way to prevent the pasta from sticking?
Stir frequently during cooking and add a splash of hot water or broth if the mixture becomes too dry before the pasta is tender.
- → Can I add vegetables or protein to this dish?
Yes, sautéed spinach, peas, or cooked chicken can be stirred in at the end to enhance heartiness and nutrition.
- → What garnish complements this pasta best?
Chopped fresh parsley and extra grated Parmesan add bright flavor and texture contrast to the creamy pasta.