One-Pot Garlic Butter Ditalini (Print Version)

Creamy ditalini cooked with garlic and butter in savory broth for a fast, comforting meal.

# What You’ll Need:

→ Pasta

01 - 12 ounces ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
03 - 3 tablespoons unsalted butter
04 - ½ cup freshly grated Parmesan cheese

→ Aromatics

05 - 4 large garlic cloves, minced
06 - 1 small shallot, finely chopped (optional)

→ Seasonings

07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon red pepper flakes (optional)
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese, for serving

# How-To Steps:

01 - Melt butter in a large saucepan or Dutch oven over medium heat. Add minced garlic and optional shallot; sauté 1 to 2 minutes until fragrant without browning.
02 - Stir ditalini into the aromatics, coating the pasta evenly with butter and garlic mixture.
03 - Pour in chicken broth and bring to a boil. Reduce heat to a simmer, stirring occasionally to prevent sticking.
04 - Continue cooking uncovered for 10 to 12 minutes until pasta is al dente and most liquid is absorbed, stirring frequently. Add hot water or extra broth if mixture becomes too dry before pasta is cooked.
05 - Stir in grated Parmesan, black pepper, and optional red pepper flakes. Adjust salt to taste.
06 - Remove from heat and let stand for 2 minutes to thicken.
07 - Plate immediately, topping with chopped fresh parsley and additional grated Parmesan.

# Expert Hints:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent and you can be eating in twenty minutes flat.
  • The pasta absorbs all that garlicky, buttery broth as it simmers, so every bite is deeply flavorful instead of just sauce-coated.
  • It's endlessly adaptable—toss in spinach, peas, leftover chicken, or keep it simple and let the Parmesan do the talking.
02 -
  • Stir frequently during the simmer or the pasta will stick to the bottom and you'll end up with a burnt layer that's impossible to scrub off.
  • Don't add the Parmesan while the pot is still on the heat—it can seize up and turn grainy instead of melting smoothly into the sauce.
  • Taste before you salt because the broth and Parmesan both bring plenty of saltiness, and it's easy to overdo it if you're not careful.
03 -
  • Use a wide, shallow pot instead of a tall one—it helps the liquid evaporate evenly and makes stirring easier so nothing sticks.
  • Grate your Parmesan fresh from a block because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If you want a little more depth, add a splash of dry white wine after toasting the pasta and let it cook off before adding the broth.
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