Creamy Garlic Ditalini Pasta (Printable)

A creamy ditalini pasta with garlic and Parmesan, using half-and-half for a lighter touch and rich flavor.

# What You Need:

→ Pasta

01 - 10.5 oz ditalini pasta

→ Sauce

02 - 1 tablespoon olive oil
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons all-purpose flour
05 - 2 cups half-and-half
06 - 1/4 cup low-sodium vegetable broth
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Extra grated Parmesan (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Sprinkle flour into the skillet and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth, stirring until mixture is smooth and thickens, about 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Let sauce simmer gently for 2 minutes.
06 - Add drained pasta to sauce and toss to coat evenly. Adjust consistency by adding reserved pasta water gradually if needed.
07 - Remove from heat, garnish with fresh parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and your kitchen smells like an Italian restaurant.
  • The half-and-half gives you that silky richness without the guilt of heavy cream sitting in your stomach.
  • You'll have this on repeat because it's genuinely impressive for weeknight dinners but tastes like you actually tried.
02 -
  • Don't skip whisking when you add the cream—one moment of inattention and you'll have flour lumps instead of a silky sauce.
  • The pasta water is your secret weapon; it has starch that helps the sauce cling to the pasta, so don't just use regular water as a substitute.
03 -
  • If you accidentally overcook the garlic and it turns brown, start over with fresh garlic—burnt garlic will haunt the entire sauce.
  • The reserved pasta water is liquid gold; that starch makes the sauce cling to the noodles instead of sliding off.
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