15-Minute Creamy Garlic Butter Ditalini (Print Version)

Tender ditalini tossed in a silky garlic butter sauce with cream and Parmesan, ready in 15 minutes.

# What You'll Need:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 8 cups water
03 - 1 tablespoon salt

→ Sauce

04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - ½ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - ½ teaspoon freshly ground black pepper
09 - ¼ teaspoon salt, or to taste
10 - 1 tablespoon chopped fresh parsley (optional)
11 - Zest of ½ lemon (optional)

# How to Make:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente, about 8 minutes. Reserve ¼ cup pasta water, then drain pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Reduce heat to low. Stir in heavy cream and reserved pasta water, bringing the mixture to a gentle simmer.
04 - Add cooked ditalini to the skillet and toss to coat evenly.
05 - Sprinkle in Parmesan, black pepper, and salt. Stir until the sauce is smooth and pasta is fully coated. Add extra pasta water if sauce is too thick.
06 - Remove from heat and stir in parsley and lemon zest if using. Adjust seasoning to taste.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout and tastes infinitely better.
  • The tiny ditalini catches the creamy sauce in every single bite, making each forkful taste intentional.
  • Once you taste how good butter and garlic can be together, you'll find yourself making this constantly.
02 -
  • Reserve pasta water before you drain—that starchy liquid is what makes the sauce cling to the pasta instead of sitting in a puddle at the bottom of the bowl.
  • Never brown the garlic; it turns bitter and ruins the whole delicate balance of the sauce.
  • Taste as you go, especially with the salt and pepper—you're building flavor in real time, and your palate is the best guide.
03 -
  • Keep your stove temperature moderate and your patience high—rushing this sauce with high heat is the quickest way to end up with separated cream or overcooked garlic.
  • The moment you taste it and think it's perfect is the moment to plate and serve; any longer and the sauce will keep thickening and the pasta will keep absorbing liquid.
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