One-Pot Garlic Butter Ditalini (Printable Version)

Ditalini cooked in broth with garlic and butter creates a creamy, savory meal ready in just 15 minutes.

# Components:

→ 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

# Preparation steps:

01 - Melt butter over medium heat in a large saucepan or Dutch oven. Add minced garlic and shallot if using; cook 1–2 minutes until fragrant but not browned.
02 - Stir in ditalini pasta, coating it evenly with butter and garlic mixture.
03 - Pour in chicken or vegetable broth. Bring to a boil, reduce heat to a simmer, and stir occasionally to prevent sticking.
04 - Uncovered, cook for 10–12 minutes until pasta is al dente and most liquid is absorbed, stirring frequently. Add hot water or extra broth if it dries out before pasta cooks.
05 - Stir in grated Parmesan, black pepper, and red pepper flakes if using. Adjust salt to taste.
06 - Remove from heat and let sit for 2 minutes to thicken.
07 - Plate and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • Fifteen minutes from stovetop to table, no compromises on flavor or comfort.
  • Everything happens in one pot, which means fewer dishes and more time to actually enjoy your meal.
  • The butter and garlic infuse the pasta itself, so each bite tastes rich without needing heavy cream.
02 -
  • If you let the pasta sit too long after cooking, it'll keep absorbing liquid and turn mushy—serve it right away while it still has that slight sauciness.
  • Don't use pre-minced garlic from a jar; fresh garlic makes an enormous difference in how bright and alive this dish tastes.
  • The butter and broth combination creates a naturally creamy sauce, but if you want extra richness, a splash of heavy cream stirred in at the end is absolutely legitimate.
03 -
  • Grate your Parmesan fresh from a block—it melts evenly and tastes sharper and more complex than the pre-shredded stuff.
  • Don't walk away from the stove entirely while the pasta cooks; those few minutes of stirring prevent sticking and ensure even cooking, and it's honestly therapeutic to watch it come together.
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