15-Minute Garlic Parmesan Pasta (Printable Version)

A quick and creamy ditalini dish with garlic, Parmesan, and a silky butter-cream sauce for busy evenings.

# The Ingredients You'll Need:

→ Pasta

01 - 10.6 oz ditalini pasta
02 - 6.3 cups water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 7 fl oz heavy cream
07 - 3.4 fl oz whole milk
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 2.8 oz finely grated Parmesan cheese, plus extra for serving
11 - 2 tbsp chopped fresh parsley (optional)

# Step-by-Step Instructions:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook until al dente according to package instructions, stirring occasionally. Reserve 1/3 cup of pasta water before draining.
02 - Melt butter in the same pot over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in heavy cream and whole milk. Stir to combine, then bring mixture to a gentle simmer.
04 - Return cooked ditalini to the pot and stir to coat the pasta with the sauce.
05 - Gradually add grated Parmesan, stirring constantly until fully melted and sauce reaches a creamy texture. Adjust consistency by adding reserved pasta water a little at a time if needed.
06 - Season with black pepper and red pepper flakes if using.
07 - Plate immediately, topping with additional Parmesan and chopped parsley.

# Additional Tips::

01 -
  • It's genuinely faster than delivery and tastes infinitely better than anything that arrives in a box.
  • The sauce clings to every tiny tube of pasta with a buttery, garlicky hug that feels indulgent without being heavy.
  • You'll find yourself making it again and again because it's foolproof and endlessly comforting.
02 -
  • Grating your own Parmesan makes an enormous difference—pre-grated cheese won't melt as smoothly and can make the sauce grainy instead of silky.
  • Don't let the garlic brown or it turns bitter; if you're nervous, start with medium-low heat and give yourself that extra minute to smell it properly.
  • Reserve pasta water before you drain—you'll thank yourself if the sauce needs a quick adjustment in consistency.
03 -
  • Use block Parmesan and grate it yourself immediately before cooking—pre-grated varieties contain anti-caking agents that prevent smooth melting.
  • If your sauce ever looks too thick, add pasta water a teaspoon at a time rather than pouring it in; you can always add more but you can't take it back.
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