Save There's something about a saucepan of butter hitting medium heat that stops me mid-thought. The kitchen suddenly smells like possibility. One evening, when I had twenty minutes and hungry people coming, I grabbed ditalini instead of reaching for the usual long pasta, and everything clicked—tiny tubes catching pockets of garlicky broth, the whole thing coming together in a single pot without fuss. That night taught me that the simplest dishes often taste the richest.
I made this for my neighbor on a rainy Tuesday when she'd just moved in, nothing fancy, just something warm and forgiving. She sat at my kitchen counter and we talked about nothing in particular while the pasta simmered, and by the time it was ready, she'd already decided we were going to be friends. Food does that sometimes—it's the excuse, not the main event.
Ingredients
- Ditalini pasta (340 g): These little tubes are the secret weapon—they trap broth inside them, so every bite has flavor. Regular small pasta works, but ditalini was made for dishes like this.
- Low-sodium chicken broth (1 liter): This is your sauce, so taste it first. Good broth makes the difference between something forgettable and something you'll crave.
- Unsalted butter (3 tablespoons): Use real butter—it's only three tablespoons, so make them matter. Unsalted lets you control the salt, which matters more than you'd think.
- Garlic cloves (4 large, minced): Mince it yourself if you have two minutes. Jarred garlic tastes tired compared to fresh, especially when garlic is doing the heavy lifting here.
- Shallot (1 small, optional): If you use it, it adds a gentle sweetness that whispers rather than shouts. Skip it if you don't have one—it's not essential, just nice.
- Parmesan cheese (60 g, freshly grated): Buy a wedge and grate it. Pre-grated has cellulose in it, and you'll taste the difference when it's the star ingredient.
- Black pepper and red pepper flakes: Black pepper is essential; red flakes are there if you like heat.
- Fresh parsley (2 tablespoons, chopped): This isn't decoration—it brightens the whole dish at the end and reminds your mouth there's a world beyond butter and broth.
Instructions
- Start with the aromatics:
- Melt butter over medium heat until it's foaming slightly and smells almost nutty. Add your minced garlic and sauté for just 1–2 minutes—you're looking for fragrant, not browned. If you're using shallot, it goes in here too.
- Toast the pasta:
- Stir in the ditalini and let it coat in the garlic butter for a minute. This is when the kitchen starts smelling like something worth staying for.
- Add the broth and simmer:
- Pour in your broth, bring it to a boil, then drop the heat to a gentle simmer. Stir occasionally—about every two minutes—to keep the pasta from sticking to the bottom. This is the longest ten minutes, but it moves faster than you'd expect.
- Watch for doneness:
- After 10–12 minutes, taste a piece of pasta. You're aiming for al dente, with just a tiny bit of bite left, and most of the liquid should have absorbed into the pot. If it's too dry before the pasta is done, splash in some hot water or extra broth.
- Finish with cheese and heat:
- Stir in your grated Parmesan, black pepper, and red pepper flakes if you're using them. Taste and season with salt—go easy at first because the cheese and broth are already salty. Remove from heat and let it sit for two minutes to thicken just slightly.
- Serve right away:
- Plate it immediately while it's still creamy, top with fresh parsley and more Parmesan, and eat while it's warm enough to matter.
Save There was a Tuesday morning when my daughter asked if we could make the 'little pasta' for lunch, and I realized this simple dish had become comfort food in our house. We made it together, her stirring while I minced garlic, both of us watching the transformation from broth to something creamy and golden. The best recipes are the ones that taste like home, and this one somehow does that in twenty minutes.
Building Flavor in a Single Pot
The magic here isn't in complicated techniques—it's in letting each ingredient matter. The butter carries the garlic, the garlic perfumes the broth, and the pasta soaks up everything, becoming part of the sauce instead of just sitting in it. When you stir the Parmesan in at the end, it doesn't melt smoothly at first, but keep stirring gently and it emulsifies just enough to coat every tiny tube. This is how simple food becomes elegant.
When You Need Variations
This recipe is patient with additions. A handful of fresh spinach wilts into the pot in the last minute. A cup of shredded cooked chicken turns it into dinner instead of a side dish. A splash of cream in the last thirty seconds makes it richer, though it's beautiful without. I once stirred in some white beans because that's what was open in my pantry, and it became a different meal entirely—still recognizable, still delicious.
Pairing and Serving
This dish is small and mighty on its own, but it loves company. A bright salad with sharp vinaigrette cuts through the richness. A crisp white wine like Pinot Grigio or Sauvignon Blanc sits beside it like they were meant to meet. Crusty bread to finish the broth at the bottom of the bowl is not optional—it's required, a little reward for eating mindfully.
- Make extra Parmesan available at the table. Some people will want more, and that's their love language.
- If you're feeding vegetarians, swap vegetable broth in without changing anything else.
- This reheats okay the next day, but add a splash of broth or water first because the pasta will have absorbed most of the liquid.
Save Twenty minutes is all it takes for something this good. Keep this one close when you need dinner fast but want it to taste like you cared.
Recipe FAQ
- → What type of pasta works best for this dish?
Ditalini pasta is ideal because its small size absorbs flavors well and cooks quickly, but other small tubular pastas can be used as alternatives.
- → Can I make this dish vegetarian?
Yes, substitute the chicken broth with vegetable broth, and use vegetarian-friendly Parmesan or a cheese alternative.
- → How do I prevent the pasta from sticking during cooking?
Stir frequently while simmering and add a splash of hot water or broth if the mixture becomes too dry before the pasta is fully cooked.
- → What are good additions to enrich the dish?
Adding sautéed spinach, peas, or cooked chicken can increase heartiness and nutritional value.
- → How can I make the sauce creamier?
Stir in two tablespoons of heavy cream or a splash of milk at the end of cooking for extra creaminess.
- → What wine pairs well with this meal?
A crisp white wine like Pinot Grigio complements the garlic and buttery flavors nicely.