Pin it The first time I made this garlic ditalini was during a rainy Tuesday when I needed something comforting but didnt want the heaviness of cream sauce. I stumbled upon using half-and-half instead of heavy cream and it became one of those happy kitchen accidents thats now a regular rotation. My roommate actually asked if I could make it every week after that first night. Theres something about the way the garlic perfumes the whole kitchen while it sautés that makes this pasta feel like an occasion even on the most ordinary weeknight.
I once made a double batch for a casual dinner party when two friends dropped by unexpectedly. One of them literally stood over the stove watching me finish the sauce because she couldnt believe something so simple smelled so incredible. They kept asking what the secret ingredient was and looked skeptical when I said it was just really good garlic and proper technique. Now whenever I invite them over they jokingly ask if the garlic pasta is making an appearance.
Ingredients
- 300 g (10.5 oz) ditalini pasta: These little thimble-shaped noodles are perfect for catching creamy sauce in their centers
- 1 tablespoon olive oil: Just enough to bloom the garlic without overwhelming the delicate sauce
- 4 cloves garlic, finely minced: Dont skimp here fresh garlic minced by hand makes all the difference
- 2 tablespoons all-purpose flour: This creates the velvety thickness that makes restaurant-style sauces so luxurious
- 480 ml (2 cups) half-and-half: The clever substitute that keeps things rich but not coma-inducing
- 60 ml (1/4 cup) low-sodium vegetable broth: Adds depth without competing with the garlic star
- 40 g (1/3 cup) grated Parmesan cheese: Use freshly grated for the best melt and flavor
- 1/2 teaspoon salt: Adjust at the end since Parmesan brings its own saltiness
- 1/4 teaspoon freshly ground black pepper: Freshly cracked adds warmth that pre-ground cant match
- Pinch of red pepper flakes (optional): Just a whisper if you want gentle heat that builds
- 2 tablespoons fresh parsley, chopped: Brings color and a fresh finish to cut through the richness
Instructions
- Start the pasta water:
- Bring a large pot of salted water to boil while you prep everything else this timing will make the whole process flow smoothly
- Cook the ditalini:
- Boil pasta until al dente then reserve 1/2 cup of that starchy pasta water before draining its liquid gold for fixing sauce consistency later
- Bloom the garlic:
- Heat olive oil in a large skillet over medium heat add minced garlic and sauté just 1 to 2 minutes until fragrant watch closely like a hawk because burned garlic ruins everything
- Build the roux:
- Sprinkle in flour stirring constantly for 1 minute to cook out the raw taste you want it to look like wet sand not clumpy
- Create the creamy base:
- Whisk in half-and-half and vegetable broth gradually keep whisking until smooth and thickened about 3 to 4 minutes of gentle bubbling
- Season to perfection:
- Stir in Parmesan salt pepper and red pepper flakes if using let it simmer 2 more minutes to meld flavors
- Bring it together:
- Add drained pasta to the sauce tossing to coat add that reserved pasta water if needed to reach silky consistency
- Finish and serve:
- Remove from heat immediately sprinkle with fresh parsley and extra Parmesan then serve while the steam is still rising
Pin it This pasta became my go-to comfort food after a particularly rough week at work when I needed something nurturing but not indulgent to the point of regret. Theres a quiet satisfaction in standing at the stove whisking the sauce into glossy perfection that somehow settles the mind along with the stomach.
Choosing The Right Pasta Shape
Ditalini works beautifully here because those short tubes capture sauce inside and out but if you cant find them small shells or elbow macaroni will do the job. The key is picking something with enough surface area for the creamy garlic sauce to cling to without sliding right off.
Making It A Complete Meal
This pasta stands on its own but becomes dinner with a simple green salad dressed in bright vinaigrette to cut through the richness. I love it with roasted broccoli or asparagus on the side and sometimes Ill crumble some crispy bacon on top if Im feeling extra.
Storage And Make-Ahead Tips
The sauce keeps beautifully in the fridge for up to three days though pasta soaks up liquid as it sits. Store pasta and sauce separately if meal prepping then toss together with a splash of pasta water when reheating.
- Reheat gently with a splash of milk or water never over high heat
- Freezing isnt recommended dairy sauces can separate and turn grainy
- Always reserve more pasta water than you think youll need its better to have too much
Pin it Simple honest food like this reminds me why I fell in love with cooking in the first place. Sometimes the most comforting meals are just a handful of ingredients treated with care and attention.
Recipe FAQs
- → Can I substitute another pasta for ditalini?
Yes, small pasta shapes like elbow macaroni, shells, or small penne work well and hold the creamy sauce effectively.
- → How can I make the sauce thicker?
Allow the sauce to simmer a few extra minutes after adding half-and-half and cheese, stirring frequently to thicken naturally.
- → Is it possible to use a non-dairy alternative for half-and-half?
Yes, unsweetened oat or cashew milk can be used though the texture and flavor may be slightly different.
- → What is the purpose of reserving pasta water?
Reserved pasta water contains starch that helps loosen and bind the sauce to the pasta for a smooth finish.
- → Can I add protein to this dish?
Adding sautéed chicken or mushrooms boosts protein and complements the creamy garlic sauce beautifully.