One-Pot Garlic Butter Ditalini (Printable)

Comforting ditalini simmered in broth with garlic and butter for a creamy, flavorful pasta in minutes.

# What You Need:

→ 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 cheese for serving

# How To Make It:

01 - Melt butter over medium heat in a large saucepan or Dutch oven. Add minced garlic and optional shallot; sauté for 1 to 2 minutes until fragrant without browning.
02 - Add ditalini pasta to the pan, stirring to coat the pasta evenly with butter and garlic mixture.
03 - Pour in chicken or vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Stir occasionally to prevent sticking.
04 - Cook uncovered for 10 to 12 minutes until the pasta is al dente and most liquid is absorbed, stirring frequently. If it dries out too soon, add a splash of hot water or broth.
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 allow the mixture to thicken.
07 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan if desired.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes, which means weeknight dinners don't have to be stressful.
  • The pasta absorbs all that garlicky, buttery broth as it cooks, so every bite tastes intentional and rich.
  • One pot means one thing to wash, which feels like a small victory at the end of a long day.
02 -
  • Ditalini cooks faster than regular pasta, so don't walk away from the stove thinking you have ten minutes; some batches cook in eight, and watching is the only way to get it right.
  • If the pot looks too dry before the pasta is cooked through, add hot water or extra broth in small splashes rather than all at once—you're looking for a creamy consistency, not soup.
03 -
  • Taste the broth before you pour it into the pot; if it's salty enough to be interesting on its own, use less and compensate with more Parmesan.
  • Freshly grated Parmesan melts into the hot pasta and broth like nothing else—the pre-shredded versions just don't have the same silky, creamy quality.
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