Ditalini Pasta Creamy Garlic (Print Version)

Comforting ditalini pasta with creamy garlic sauce, lightened by half-and-half and parmesan cheese.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta

→ Sauce

02 - 1 tablespoon olive oil
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons all-purpose flour
05 - 2 cups half-and-half
06 - 1/4 cup low-sodium vegetable broth
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Additional grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Sprinkle in all-purpose flour and stir continuously for one minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth. Continue whisking until sauce is smooth and starts to thicken, about 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and optional red pepper flakes. Simmer gently for 2 minutes.
06 - Add drained pasta to the sauce, tossing to coat evenly. Adjust consistency by adding reserved pasta water gradually if needed.
07 - Remove from heat. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food but comes together in less than 30 minutes, no stress required.
  • Half-and-half keeps it creamy and luxurious without the guilt that heavy cream sometimes brings.
  • The garlic flavor is bold but balanced, so it feels special without being overwhelming.
02 -
  • Don't skip toasting the flour into the oil—it removes the raw flour taste and makes the roux stable and silky instead of pasty.
  • Whisk constantly when you add the liquids, not just once or twice; this is what keeps lumps from forming and ruins way more creamy sauces than any other mistake.
  • Reserve that pasta water before draining; it's liquid gold for adjusting your sauce thickness at the end.
03 -
  • The moment between when the sauce starts to thicken and when it becomes too thick happens faster than you think—stay alert and pull it off heat just slightly before you think it's ready, since it continues thickening as it cools.
  • If your sauce breaks or gets grainy, whisk in a splash of cold milk and it usually comes back together smoothly.
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