Ditalini Pasta Garlic Cream (Printable Version)

Comfortable and creamy ditalini pasta flavored with garlic and a light dairy-based sauce.

# The Ingredients You'll 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)

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Sprinkle in the flour and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in the half-and-half and vegetable broth until smooth. Continue whisking as the mixture thickens, about 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 2 minutes.
06 - Add the drained pasta to the sauce and toss to coat evenly. Adjust consistency with reserved pasta water as needed.
07 - Remove from heat. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.

# Additional Tips::

01 -
  • It comes together in thirty minutes, which means you can have dinner on the table before you've finished scrolling through your phone.
  • The half-and-half keeps it creamy without that heavy feeling that comes from using all cream.
  • It's deeply garlicky in a way that feels sophisticated, not overpowering.
02 -
  • Don't let the garlic brown—it transforms from sweet and mellow to bitter and acrid in what feels like two seconds, and there's no coming back from it.
  • The pasta water is magic; it's starchy and salty and it's what keeps the sauce from becoming a thick paste when you add the cooked pasta.
  • Taste the sauce before you finish and adjust the salt—cream masks saltiness, so you need more than you think.
03 -
  • Use a whisk, not a spoon, when combining the cream and broth with the roux—it's the difference between a silky sauce and a lumpy one.
  • Freshly grated Parmesan melts into the sauce, while pre-grated cheese sometimes stays in little bits because of the anti-caking agents in it.
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