Save There's something almost meditative about watching garlic turn golden in hot oil—that moment when the kitchen fills with warmth and you know something delicious is about to happen. This creamy ditalini pasta came together one weeknight when I wanted Italian comfort food without the heaviness that usually comes with it, and half-and-half became my secret weapon. It's the kind of dish that feels indulgent but leaves you satisfied rather than weighed down, which is exactly what I needed back then. The small pasta tubes catch every bit of that silky garlic sauce, making each bite consistent and rewarding.
I made this for a friend who'd just moved into a new apartment with a barely-stocked kitchen, and we stood in her tiny space laughing as the garlic scent took over everything—her walls, her clothes, even her cat seemed to lean in. She took one bite and immediately asked for the recipe, which told me everything I needed to know about whether it was worth sharing. There's real power in a dish that feels fancy enough for guests but honest enough for a random Tuesday night.
Ingredients
- 300 g ditalini pasta: These small tube shapes are perfect for grabbing onto sauce with every bite—don't substitute with long noodles or you'll lose that textural charm.
- 1 tablespoon olive oil: Good quality oil makes a noticeable difference here since it's one of the first flavors you taste.
- 4 cloves garlic, finely minced: Mince it small so it distributes evenly and melts into the sauce rather than creating chunky surprises.
- 2 tablespoons all-purpose flour: This creates a roux that thickens the sauce and gives it body without needing cream overload.
- 480 ml half-and-half: The magic ingredient that keeps things rich while staying lighter than you'd expect.
- 60 ml low-sodium vegetable broth: Adds a subtle savory note and helps you control the salt level throughout.
- 40 g grated Parmesan cheese: Freshly grated tastes noticeably better than the pre-shredded kind, which can taste dusty.
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper: Taste as you go—these amounts are starting points, not rules.
- Pinch of red pepper flakes (optional): A tiny amount adds complexity without heat if you're into that.
- 2 tablespoons fresh parsley and extra Parmesan for garnish: The final flourish that makes it look intentional rather than rushed.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and drop in your ditalini. Cook it until it's al dente—tender with just a tiny bit of resistance when you bite it. Before draining, grab 1/2 cup of that starchy pasta water and set it aside; it's your secret weapon for adjusting the sauce consistency later.
- Build your garlic foundation:
- While the pasta cooks, heat olive oil in a large skillet over medium heat and add your minced garlic. Let it sizzle gently for 1–2 minutes, watching carefully so it becomes fragrant and golden but never brown—burnt garlic tastes bitter and ruins everything.
- Make the roux:
- Sprinkle in the flour and stir it constantly for about 1 minute, letting it cook into the oil and garlic. You'll feel it go from gritty to smooth as it toasts slightly.
- Create the creamy sauce:
- Slowly pour in the half-and-half and vegetable broth while whisking steadily to avoid lumps. Keep whisking for 3–4 minutes until the mixture thickens into a silky sauce that coats the back of a spoon.
- Season and finish:
- Stir in the Parmesan, salt, black pepper, and red pepper flakes if you're using them. Let everything simmer gently for another 2 minutes so the flavors meld together.
- Bring it all together:
- Add your drained pasta to the sauce and toss until every piece is coated. If it feels too thick, add reserved pasta water bit by bit until you reach that perfect creamy consistency.
- Plate and serve:
- Turn off the heat, sprinkle with fresh parsley and extra Parmesan if you want, and serve immediately while it's still warm and flowing.
Save The first time I made this for my partner, they asked if I'd bought it from somewhere because they didn't realize I could make something this smooth and restaurant-like at home. That moment of surprise—the quiet realization that everyday cooking can be elevated without being complicated—is why I keep coming back to this recipe.
Why This Sauce Works
The genius of using half-and-half instead of heavy cream is that you get all the richness and silky texture while the lighter fat content means the sauce coats your tongue without overwhelming your palate. The roux does most of the thickening work, which means you're not relying solely on fat for body—your sauce becomes substantial and elegant instead of heavy and cloying. The vegetable broth adds a subtle savory layer that makes people pause mid-bite wondering what they're tasting, which is exactly the reaction you want.
Customization Without Losing the Character
This dish is forgiving enough to handle additions without falling apart—roasted mushrooms add earthiness, cooked chicken adds protein, or even a handful of spinach wilts right into the sauce if you want something green. The key is that the creamy garlic base is strong enough to hold its own against additions rather than disappearing under them. I've made versions with fresh thyme, a crack of nutmeg, or even a splash of white wine, and each one felt like a natural evolution rather than a departure.
Making It Your Own
The beauty of a simple recipe is that once you've made it a couple of times, you start trusting your instincts—tasting earlier, adjusting the garlic to your preference, understanding exactly when the sauce hits that perfect consistency. This isn't a rigid formula; it's a framework for creating something that feels personal and tastes like you made it with care and attention.
- If you love garlic, add an extra clove or two without hesitation—it won't throw off the balance.
- A squeeze of fresh lemon juice at the end brightens everything if you feel like it needs a lift.
- Serve this alongside a crisp green salad and you've got a complete meal that feels both simple and thoughtful.
Save This pasta has become my go-to when I want to feel like I'm taking care of myself without spending hours in the kitchen or stress-testing my cooking skills. It's the kind of recipe that reminds you that good food doesn't require complexity—just attention, quality ingredients, and a willingness to let the simple things shine.
Recipe FAQ
- → What type of pasta works best?
Ditalini pasta is ideal as it holds the creamy sauce well, but small tubular pastas can substitute.
- → Can I make the sauce with a dairy alternative?
Yes, plant-based half-and-half alternatives can be used to maintain creaminess while catering to dietary needs.
- → How to prevent garlic from burning?
Sauté garlic over medium heat for a short time until fragrant but not browned to avoid bitterness.
- → What does the roux add to the dish?
The roux thickens the sauce, providing a smooth, velvety texture that clings nicely to the pasta.
- → Can I add protein or vegetables?
Cooked chicken, sautéed mushrooms, or steamed vegetables can be added to enhance texture and nutrition.