One-Pot Garlic Butter Ditalini (Printable)

Comforting ditalini pasta cooked with garlic, butter, and broth delivering a creamy, flavorful dish in 15 minutes.

# What You Need:

→ Pasta

01 - 12 oz ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
03 - 3 tablespoons unsalted butter
04 - ½ cup freshly grated Parmesan cheese

→ Aromatics

05 - 4 large garlic cloves, minced
06 - 1 small shallot, finely chopped (optional)

→ Seasonings

07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon red pepper flakes (optional)
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan, for serving

# How-To:

01 - Melt the butter in a large saucepan or Dutch oven over medium heat. Add the minced garlic and shallot if using, sauté for 1 to 2 minutes until fragrant without browning.
02 - Stir in the ditalini pasta to coat it thoroughly with the butter and garlic mixture.
03 - Pour in the chicken broth and bring to a boil, then lower the heat to maintain a simmer. Stir occasionally to prevent the pasta from sticking.
04 - Cook uncovered for 10 to 12 minutes, stirring frequently until the pasta is tender and the liquid is mostly absorbed. Add additional hot water or broth if the mixture dries out prematurely.
05 - Stir in grated Parmesan, ground black pepper, and red pepper flakes if using. Adjust salt to taste.
06 - Remove from heat and allow the mixture to rest for 2 minutes to thicken further.
07 - Serve immediately, topped with chopped fresh parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent and youre done in twenty minutes.
  • The pasta absorbs all the garlicky broth as it cooks, creating its own creamy sauce without any heavy cream.
  • Its endlessly adaptable, you can toss in spinach, peas, or leftover chicken and it still feels like a complete meal.
02 -
  • Stir the pasta often during the last few minutes or it will clump and stick to the bottom of the pan.
  • If you add the Parmesan while the heat is too high, it can seize and turn grainy instead of melting smoothly.
  • Using low sodium broth is crucial because the liquid reduces and concentrates, regular broth can make the whole dish too salty.
03 -
  • Taste the broth before you start, if its bland, the finished dish will be too, so choose one with real flavor.
  • Reserve a little pasta cooking liquid before draining if you accidentally let it get too thick, a spoonful loosens everything right back up.
  • Grate your own Parmesan fresh, the pre grated stuff has anti caking agents that prevent it from melting into that silky, creamy texture.
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