One-Pot Garlic Butter Ditalini (Print View)

Creamy ditalini simmered in garlic butter and savory broth for a quick, comforting pasta meal.

# Ingredient List:

→ Pasta

01 - 12 oz ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
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 1 to 2 minutes until fragrant without browning.
02 - Add ditalini pasta to the pan and stir to evenly coat with butter and garlic mixture.
03 - Pour in chicken broth, bring to a boil, then reduce heat to a gentle 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 too much before pasta is tender.
05 - Stir in grated Parmesan, black pepper, and red pepper flakes if desired; adjust salt to taste.
06 - Remove from heat and let rest for 2 minutes to allow the dish to thicken further.
07 - Plate immediately, topped with chopped fresh parsley and additional grated Parmesan.

# Expert Tips:

01 -
  • One pot means one dish to wash, and honestly, that alone makes this a weeknight hero.
  • The pasta drinks in all that garlicky, buttery broth and somehow tastes richer than it has any right to.
  • Fifteen minutes from stove to table, which beats any takeout delivery I've timed.
02 -
  • If you add cold cheese to hot pasta without turning off the heat first, the residual warmth won't melt it evenly, and you'll end up with grainy streaks instead of that silky finish—I learned this the hard way.
  • The broth-to-pasta ratio is intentional; too much liquid and you have soup, too little and the pasta never softens—trust the timing and the occasional stir rather than adjusting it halfway.
03 -
  • Taste your broth before you begin—if it's already salty, go easy on the salt at the end; if it's underseasoned, you'll need to compensate as things reduce.
  • Stir the pasta more frequently in those final minutes; the starch releases as it cooks, and the difference between creamy and sticky is sometimes just one extra stir.
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