Pin It I threw this together on a rainy Tuesday when the fridge was nearly empty and I had zero energy for complicated cooking. Just butter, garlic, a box of ditalini, and some broth turned into the kind of meal that made me pause mid-bite and think, why don't I make this every week? It's the sort of dish that feels like a warm hug without any of the fuss, and it's been my go-to ever since for those nights when I need comfort fast.
The first time I served this to friends, I actually apologized for how simple it was, like I hadn't tried hard enough. But they went back for seconds, scraping the pot clean, and one of them texted me the next day asking for the recipe. That's when I realized that sometimes the best dishes aren't the ones that impress with complexity—they're the ones that just make people happy to be at your table.
Ingredients
- Ditalini pasta: These tiny tubes are perfect for this dish because they cook quickly and soak up broth like little flavor sponges, but any small pasta shape works in a pinch.
- Low-sodium chicken broth: This becomes the cooking liquid and the sauce base, so use good quality broth or swap in vegetable broth if you want to keep it vegetarian.
- Unsalted butter: It creates a silky, rich foundation for the garlic and gives the whole dish that comforting, luxurious feel without being heavy.
- Garlic cloves: Fresh garlic is non-negotiable here—it blooms in the butter and fills your kitchen with the kind of smell that makes everyone wander in asking what's cooking.
- Parmesan cheese: Freshly grated is key because it melts into the pasta and thickens the remaining broth into a creamy, cling-to-every-piece coating.
- Black pepper and red pepper flakes: A little heat and sharp pepper brightness wake up the richness, but you can leave out the red flakes if you prefer it mild.
- Fresh parsley: A handful at the end adds color and a fresh, grassy note that balances all that butter and cheese.
Instructions
- Bloom the garlic:
- Melt the butter over medium heat until it's just foaming, then add the minced garlic and shallot if you're using it. Stir gently for a minute or two until the garlic smells sweet and toasty but hasn't turned brown, because burnt garlic tastes bitter and will ruin the whole dish.
- Toast the pasta:
- Toss the ditalini into the garlicky butter and stir it around for a minute so each piece gets coated. This quick toast adds a subtle nutty depth that you'll notice in every bite.
- Simmer in broth:
- Pour in the broth, bring everything to a rolling boil, then turn the heat down to a gentle simmer. Stir every couple of minutes to keep the pasta from clumping or sticking to the bottom, and watch as the broth slowly reduces and the pasta plumps up.
- Cook until creamy:
- Let it bubble away for ten to twelve minutes, stirring often, until the pasta is just al dente and most of the liquid has been absorbed into a glossy, thickened sauce. If it looks too dry before the pasta is tender, splash in a bit more hot broth or water.
- Finish with cheese:
- Take the pot off the heat, stir in the Parmesan, black pepper, and red pepper flakes, and let it sit for two minutes. The residual heat will melt the cheese into the sauce and everything will thicken up beautifully as it rests.
- Garnish and serve:
- Spoon it into bowls, scatter fresh parsley and extra Parmesan on top, and serve it hot. The texture is somewhere between risotto and pasta, creamy but not heavy, and utterly satisfying.
Pin It There's a moment, right when you stir in the Parmesan and the whole pot turns glossy and fragrant, where you realize you've made something that feels like it took way more effort than it did. I've served this on regular weeknights and at casual dinner parties, and every single time, people look at me like I've worked magic. It's proof that the simplest recipes, when done with good ingredients and a little attention, can be the most memorable.
Making It Your Own
I've stirred in handfuls of baby spinach right at the end and watched it wilt into the pasta, adding color and a bit of earthiness. Frozen peas work beautifully too, or if you have leftover rotisserie chicken, shred some in and you've got a full meal. Sometimes I'll add a splash of heavy cream for extra richness, or a squeeze of lemon juice to brighten everything up, and it always turns out delicious.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will continue to absorb liquid as it sits. When you reheat it, add a few tablespoons of broth or water and warm it gently on the stove, stirring until it loosens back up. It won't be quite as creamy as when it's fresh, but it's still comforting and satisfying, especially for a quick lunch.
Serving Suggestions
This dish is rich and garlicky, so I like to serve it with something crisp and fresh on the side—a simple arugula salad with lemon vinaigrette cuts through the butter beautifully. Crusty bread for soaking up any leftover sauce is always a good idea, and a glass of chilled Pinot Grigio or Sauvignon Blanc pairs perfectly with all that Parmesan and garlic.
- Toss together a quick side salad with peppery greens, shaved Parmesan, and a squeeze of lemon.
- Serve with warm, crusty bread or garlic bread if you want to lean into the comfort factor.
- Pair with a light, crisp white wine to balance the richness of the butter and cheese.
Pin It This recipe has saved me on more nights than I can count, and I hope it does the same for you. It's proof that you don't need a long ingredient list or hours in the kitchen to make something that feels like home.
Questions & Answers
- → How do I prevent the pasta from sticking?
Stir frequently during simmering and add a splash of hot water or broth if it starts to dry out before fully cooked.
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well, especially for vegetarian options, providing a similar rich base.
- → What adds creaminess to this dish?
The butter, grated Parmesan, and optional addition of cream or milk create a smooth, creamy texture.
- → Is it possible to add vegetables?
Absolutely, sautéed spinach, peas, or other quick-cooking vegetables complement the flavors nicely.
- → How can I enhance the garlic flavor?
Sauté the garlic gently in butter until fragrant but not browned to maximize its aroma and taste.