One-Pot Garlic Butter Ditalini (Print Version)

Comforting ditalini pasta cooked in garlic and butter with savory broth for a creamy finish.

# Components:

→ Pasta

01 - 12 oz ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth or vegetable broth
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, for serving

# Directions:

01 - Melt butter in a large saucepan or Dutch oven over medium heat. Add minced garlic and shallot (if using); sauté for 1 to 2 minutes until fragrant, avoiding browning.
02 - Add ditalini pasta to the pot and stir to coat evenly with the butter and aromatic mixture.
03 - Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to maintain a simmer. Stir occasionally to prevent sticking.
04 - Simmer uncovered for 10 to 12 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed. Add hot water or extra broth if mixture dries before pasta is cooked.
05 - Stir in grated Parmesan, black pepper, and red pepper flakes if using. Adjust salt to taste.
06 - Remove from heat and let stand for 2 minutes to allow the dish to thicken further.
07 - Plate immediately, garnished with chopped parsley and additional grated Parmesan as desired.

# Expert Advice:

01 -
  • Dinner is ready in less time than it takes to scroll through your phone looking for ideas.
  • One pot means one thing to wash, and somehow the pasta absorbs the broth into something almost creamy without any cream.
  • The garlic becomes almost sweet and mellow instead of sharp, and your kitchen smells like a warm Italian hug.
02 -
  • The pasta keeps absorbing liquid as it sits, so serve this dish the moment it's ready—waiting makes it thick instead of creamy.
  • If you brown the garlic even slightly, the whole dish tastes bitter. Medium heat and constant attention matter more than rushing.
  • Freshly grated Parmesan melts into the broth like it belongs there. Pre-grated versions turn grainy and clumpy.
03 -
  • Taste your broth before you start cooking—if it's bland, this dish will be too. Good broth is non-negotiable.
  • Don't walk away from the stove. Stirring often prevents sticking and helps the pasta cook evenly, which sounds fussy but changes everything.
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