Save I stumbled on this recipe during one of those weeknights when the fridge looked bare and my energy was even thinner. I had a box of ditalini tucked in the back of the pantry, some butter, and broth I'd frozen weeks ago. What started as desperation turned into something I now crave on purpose. The smell of garlic blooming in butter still makes me pause whatever I'm doing. It's the kind of dish that tastes like someone put in effort, even when you absolutely didn't.
The first time I made this for my roommate, she wandered into the kitchen halfway through and asked if I was making risotto. I wasn't, but I understood why she thought so. The way the pasta releases its starch into the simmering broth creates this silky, almost luxurious texture that coats your spoon. We ate it straight from the pot with extra Parmesan and didn't bother with bowls. She still asks me to make it when she's had a rough day.
Ingredients
- Ditalini pasta: These tiny tubes are perfect for this method because they cook quickly and their shape traps all that garlicky, buttery broth inside each piece.
- Low-sodium chicken broth: This is what the pasta absorbs as it cooks, so use one you'd actually want to sip on its own, or swap in vegetable broth if you're keeping it vegetarian.
- Unsalted butter: It melts into the base and gives the whole dish a richness that olive oil just can't match, plus it helps the garlic bloom without burning.
- Freshly grated Parmesan cheese: Pre-grated stuff won't melt the same way, grate it yourself and it'll turn creamy and cling to every noodle.
- Garlic cloves, minced: Four cloves might sound like a lot, but they mellow as they cook and become sweet and fragrant instead of sharp.
- Shallot, finely chopped: Optional, but it adds a subtle sweetness that makes the flavor feel more layered and intentional.
- Freshly ground black pepper: A half teaspoon gives just enough warmth without overpowering the butter and cheese.
- Red pepper flakes: A pinch brings a gentle heat that lingers in the background, use more if you like things spicy.
- Salt: Taste before you add it, the broth and Parmesan already bring plenty of saltiness.
- Fresh parsley: Chopped and sprinkled on top, it adds a pop of color and a fresh, grassy note that balances the richness.
Instructions
- Bloom the aromatics:
- Melt the butter in a large saucepan over medium heat, then add the garlic and shallot if you're using it. Stir gently for a minute or two until the kitchen smells incredible and the garlic just starts to turn golden at the edges.
- Toast the pasta:
- Toss in the ditalini and stir it around in the butter and garlic for about a minute. This step coats each piece and gives the pasta a slightly nutty flavor as it toasts.
- Add the broth and simmer:
- Pour in the chicken broth and bring everything to a boil, then lower the heat to a steady simmer. Stir every couple of minutes to keep the pasta from clumping or sticking to the bottom.
- Cook until creamy:
- Let it simmer uncovered for ten to twelve minutes, stirring often, until the pasta is tender and most of the liquid has been absorbed into a thick, silky sauce. If it looks dry before the pasta is done, add a splash of hot water or more broth.
- Finish with cheese and seasoning:
- Stir in the grated Parmesan, black pepper, and red pepper flakes if you want a little kick. Taste it and add salt only if it needs it, then pull the pot off the heat and let it sit for two minutes to thicken up even more.
- Serve and garnish:
- Spoon it into bowls, top with chopped parsley and extra Parmesan, and eat it while it's still steaming.
Save One rainy Saturday, I made a double batch of this and brought it to a friend who'd just had a baby. She texted me later that night saying it was the first meal she'd eaten with both hands in days. That's when I realized this dish isn't just easy, it's the kind of comfort that shows up exactly when it's needed most.
Make It Your Own
I've tossed in handfuls of baby spinach right at the end and watched it wilt into the pasta, turning the whole thing a little greener and a lot more virtuous feeling. Frozen peas work too, just stir them in during the last two minutes of cooking. If you want protein, shredded rotisserie chicken or crispy pancetta bits make it heartier without much extra effort. Sometimes I'll squeeze half a lemon over the top before serving, and the brightness cuts through the butter in a way that feels almost necessary.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up more liquid as it sits and the texture won't be quite as creamy. When you reheat it, add a few tablespoons of broth or water and warm it gently on the stovetop, stirring often, until it loosens back up. I've microwaved it in a pinch, but it never tastes quite as good. Honestly, I usually just eat it cold straight from the container while standing at the fridge, and it's still delicious.
Pairing and Serving Suggestions
This pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, something light and acidic that balances the buttery richness. If wine isn't your thing, sparkling water with a slice of lemon does the same job. I like serving it with a simple arugula salad dressed in lemon and olive oil, or garlic bread if I'm leaning into the carbs with no regrets.
- Top with toasted pine nuts or breadcrumbs for a little crunch.
- Stir in a spoonful of pesto right before serving for an herby twist.
- Serve it as a side dish alongside roasted chicken or grilled fish.
Save This is the kind of recipe I come back to when I need something reliable, something that tastes like care even when I'm running on empty. I hope it becomes that for you too.