15-Minute Garlic Parmesan Pasta (Print Version)

Silky garlic-Parmesan sauce coats tender ditalini pasta for a quick, comforting meal in just 15 minutes.

# What You'll Need:

→ Pasta

01 - 10.6 oz ditalini pasta
02 - 6 1/3 cups water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 7 fl oz heavy cream
07 - 3.4 fl oz whole milk
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 2.8 oz finely grated Parmesan cheese, plus extra for serving
11 - 2 tbsp chopped fresh parsley (optional)

# How to Make:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook until al dente according to package instructions, stirring occasionally. Reserve 3.4 fl oz of pasta water, then drain the pasta.
02 - In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Pour in heavy cream and whole milk. Stir to combine, then bring to a gentle simmer.
04 - Return the cooked ditalini to the pot. Stir to evenly coat the pasta in the sauce.
05 - Gradually add grated Parmesan while stirring constantly until fully melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water incrementally until desired consistency is achieved.
06 - Season with black pepper and red pepper flakes if using. Serve immediately, topped with additional Parmesan and chopped parsley.

# Expert Advice:

01 -
  • It uses one pot, which means less cleanup and more time to actually sit down and eat.
  • The sauce comes together in the same pot you cooked the pasta in, so nothing goes to waste and every bit of starch helps it cling.
  • You can make this with pantry staples and still impress anyone who tastes it.
  • It tastes indulgent but takes less time than ordering delivery.
02 -
  • Don't let the garlic brown or it'll turn bitter and ruin the whole sauce, keep the heat medium and stir constantly.
  • Always reserve some pasta water before draining, it's the secret to fixing a sauce that's too thick or broken.
  • Add the Parmesan off the heat or on very low heat so it melts instead of seizing into grainy lumps.
03 -
  • Grate your Parmesan fresh from a block, the pre-grated stuff has anti-caking agents that keep it from melting smooth.
  • If the sauce breaks or looks greasy, whisk in a spoonful of reserved pasta water and it'll come back together like magic.
  • Taste before you add extra salt, the Parmesan is already salty and you might not need any more.
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