One-Pot Garlic Butter Ditalini (Printer-friendly)

Quick pasta simmered in garlic butter and broth for a creamy, flavorful meal in 15 minutes.

# What You'll 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 cheese, for serving

# How to Make It:

01 - Melt butter in a large saucepan over medium heat. Add minced garlic and shallot, sautéing 1–2 minutes until fragrant without browning.
02 - Add ditalini to the pan, stirring to coat evenly with butter and garlic.
03 - Pour in chicken or vegetable broth, bring to a boil, then reduce heat to simmer. Stir occasionally to prevent sticking.
04 - Simmer uncovered for 10–12 minutes until pasta is al dente and liquid mostly absorbed, stirring frequently. If mixture dries too much before pasta cooks, add hot water or broth as needed.
05 - Stir in grated Parmesan, black pepper, and red pepper flakes if desired. Season with salt to taste.
06 - Remove from heat and let rest 2 minutes to thicken.
07 - Plate immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is just a quick rinse and you're done.
  • The pasta soaks up the broth as it cooks, which means every bite is creamy and packed with flavor.
  • It's ready in twenty minutes flat, faster than most takeout orders.
  • You can dress it up with greens or protein, or keep it simple and still feel completely satisfied.
02 -
  • Stir frequently once the broth is added, or the pasta will clump together and stick to the bottom of the pan.
  • Don't walk away during the simmer, the liquid can reduce faster than you expect and you'll end up with mushy, dry pasta instead of creamy perfection.
  • Let it rest for two minutes after you take it off the heat, the sauce will thicken beautifully and cling to the noodles instead of pooling at the bottom.
03 -
  • Use freshly grated Parmesan from a block, the pre-shredded kind has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If you want it extra creamy, stir in two tablespoons of heavy cream or a splash of whole milk right at the end.
  • Keep the heat at a steady simmer, not a rolling boil, or the broth will evaporate too quickly and the pasta won't cook evenly.
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