Save I threw this together on a Tuesday night when the fridge was nearly empty and I was too tired to think. All I had was a box of ditalini, some butter, cream, and a wedge of Parmesan that had been sitting in the drawer for weeks. What came out of that pot tasted like something I'd order at a little trattoria, rich and silky and gone in minutes. My partner looked up from their bowl and said, "This is staying in the rotation." It's been there ever since.
The first time I made this for friends, I panicked halfway through because I thought it was too simple. But when I brought the pot to the table and everyone went quiet while they ate, I realized simple is exactly what people crave. One friend scraped her bowl clean and asked if I'd been hiding this recipe from her on purpose. I wasn't, I'd just figured it out that week.
Ingredients
- Ditalini pasta: These tiny tubes grab onto the creamy sauce better than anything else, and they cook fast, which is the whole point here.
- Water and salt: Don't skip salting the water, it's the only chance the pasta has to taste like anything on its own.
- Unsalted butter: Melts into the garlic and forms the base of the sauce, plus you control the salt level this way.
- Garlic cloves: Mince them fine so they melt into the cream without any sharp bite, just warmth.
- Heavy cream: This is what makes the sauce cling and turn glossy, no shortcuts here.
- Whole milk: Thins the cream just enough so it doesn't feel heavy, keeps it silky instead of dense.
- Black pepper and red pepper flakes: A little heat wakes everything up, but you can skip the flakes if you want it mild.
- Parmesan cheese: Use the real stuff, finely grated, it melts smooth and adds that nutty sharpness that makes the whole dish sing.
- Fresh parsley: Optional, but a handful of green at the end makes it feel less like leftovers and more like dinner.
Instructions
- Boil the pasta:
- Bring the water to a rolling boil, add salt, then pour in the ditalini and stir so nothing sticks to the bottom. Cook until it still has a little bite, then scoop out a mugful of that starchy water before you drain it.
- Build the sauce base:
- Melt the butter in the same pot over medium heat and add the garlic, stirring constantly so it softens and smells sweet, not burnt. This takes about a minute, maybe two if your stove runs cool.
- Add the dairy:
- Pour in the cream and milk together, stir them into the garlic butter, and let it come to a gentle simmer. You'll see tiny bubbles around the edge, that's all you need.
- Combine pasta and sauce:
- Tip the drained ditalini back into the pot and stir everything together so every piece gets coated. The pasta will soak up some of the sauce as it sits, so don't worry if it looks loose at first.
- Melt in the Parmesan:
- Add the grated Parmesan a handful at a time, stirring constantly so it melts smooth without clumping. If the sauce tightens up too much, splash in some of that reserved pasta water until it loosens and looks glossy again.
- Season and serve:
- Grind in the black pepper, add the red pepper flakes if you like a little kick, then taste and adjust. Serve it hot with more Parmesan on top and a scatter of parsley if you have it.
Save I remember standing over the stove one night, stirring this slowly while my kid sat at the counter doing homework. She looked up and said it smelled like the restaurant we went to on her birthday. I hadn't been trying to recreate anything, but somehow this dish had become its own little tradition. That's when I realized food doesn't have to be complicated to mean something.
What to Serve It With
This pasta is rich enough to stand on its own, but a simple green salad with lemon and olive oil cuts through the cream and makes it feel like a real meal. I've also served it alongside roasted vegetables or a quick garlic bread situation when I need to stretch it for more people. A glass of cold Pinot Grigio doesn't hurt either, especially if you're pretending it's date night.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring often so it doesn't break. I've tried microwaving it and it works in a pinch, but the stovetop brings back that silky texture better.
Ways to Make It Your Own
Once you've made this a few times, you'll start seeing all the little ways you can tweak it. I've stirred in wilted spinach, crispy pancetta, or even a handful of peas when I wanted something green without making a whole side dish. A squeeze of lemon juice at the end brightens everything up, and swapping the ditalini for another small shape like elbows or shells works just as well.
- Add sautéed mushrooms for an earthy, meatier version.
- Toss in cooked chicken or shrimp if you want protein without much effort.
- Use half and half instead of heavy cream if you want it lighter but still creamy.
Save This is the kind of recipe I come back to when I need something reliable, something that feels like a hug in a bowl without asking much of me. I hope it does the same for you.
Recipe FAQs
- → What pasta works best for this dish?
Ditalini pasta is ideal for its small size, but small shapes like elbow macaroni or shells also work well.
- → How can I adjust the sauce consistency?
Reserve some pasta water and add it gradually to thin the sauce to your preferred creaminess.
- → Can I make this dish spicier?
Yes, add crushed red pepper flakes according to taste for a mild heat boost.
- → Is there a lighter alternative to heavy cream?
You can substitute half-and-half to reduce richness while keeping creaminess in the sauce.
- → What garnishes complement this dish?
Extra grated Parmesan and chopped fresh parsley enhance flavor and presentation.