Ditalini Pasta Garlic Cream (Printable)

Comforting ditalini pasta with garlic and a smooth, creamy sauce made lighter with half-and-half.

# Ingredient List:

→ 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 cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente according to package directions. Reserve 1/2 cup of 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 in flour and stir constantly for 1 minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth, continuing to whisk until the mixture is smooth and thickens, about 3 to 4 minutes.
05 - Stir in grated Parmesan cheese, 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. If sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
07 - Remove from heat. Garnish with chopped fresh parsley and additional Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready in the time it takes to pour a glass of wine and settle in.
  • Garlic flavor that feels indulgent without the heaviness of traditional cream sauces.
  • The kind of dish that tastes like someone who loves you made it, even when you're just making it for yourself.
02 -
  • Never skip reserving the pasta water—it's liquid gold for adjusting your sauce consistency at the very end.
  • Brown garlic tastes acrid and will overpower everything, so keep your heat at medium and watch it closely.
  • Whisking the cream in gradually prevents lumps better than any other technique; I learned this the hard way after one disastrous attempt.
03 -
  • Keep your heat at medium throughout; rushing with higher heat can cause the sauce to break or the garlic to burn.
  • Freshly grated Parmesan melts more smoothly than pre-grated, and it really does change the final texture of the sauce.
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