Save to Pinterest I threw this together on a Tuesday night when the fridge was nearly empty and my brain was too tired to think. All I had was a box of ditalini, some cream, and a wedge of Parmesan that had been waiting for its moment. Fifteen minutes later, I was scraping the pot clean, wondering why I ever bothered with anything more complicated. Sometimes the best recipes are the ones that happen by accident.
The first time I made this for friends, I called it a placeholder dinner while we waited for takeout menus to load. Nobody ordered anything. We just kept passing the pot around, twirling forks and laughing about how something this simple had no business tasting this good. One of them still texts me for the recipe every few months.
Ingredients
- Ditalini pasta: These little tubes grab onto the sauce better than longer shapes, and they cook fast enough that you can start them without preheating anything.
- Unsalted butter: It melts into the garlic and creates the base for everything creamy that follows, and using unsalted means you control the salt level yourself.
- Garlic: Mince it fine so it melts into the sauce instead of hitting you in chunks, and dont let it brown or itll turn bitter.
- Heavy cream: This is what makes the sauce feel luxurious without needing a roux or any fancy technique.
- Whole milk: It loosens the cream just enough so the sauce doesnt feel heavy, and it keeps the cost down without sacrificing texture.
- Parmesan cheese: Grate it yourself from a block because the pre-grated stuff has anti-caking agents that make the sauce grainy instead of silky.
- Black pepper and red pepper flakes: Just enough heat to wake up your taste buds without making anyone reach for water.
- Fresh parsley: A handful of green at the end makes it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring the water and salt to a rolling boil, then dump in the ditalini and stir it once so nothing sticks to the bottom. Before you drain it, scoop out a mugful of that starchy pasta water because itll save your sauce if things get too thick.
- Bloom the garlic:
- Melt the butter in the same pot over medium heat and toss in the garlic, stirring constantly for about a minute until your kitchen smells like an Italian grandmas house. Pull it off the heat the second it turns golden or youll end up with burnt bits that taste like regret.
- Build the sauce:
- Pour in the cream and milk, then stir everything together and let it come to a gentle simmer. You want tiny bubbles around the edge, not a full boil that breaks the cream.
- Marry the pasta and sauce:
- Add the drained ditalini back into the pot and toss it around until every piece is coated. This is where the magic happens, so take your time and let the pasta soak up all that garlicky cream.
- Melt in the Parmesan:
- Sprinkle the cheese in a little at a time, stirring constantly so it melts smooth instead of clumping. If the sauce gets too tight, splash in some of that reserved pasta water until it loosens up and clings to the pasta like silk.
- Season and serve:
- Grind in the black pepper and add the red pepper flakes if you want a little kick. Serve it hot with a snowstorm of extra Parmesan and a scatter of parsley on top.
Save to Pinterest There was a night last winter when the power flickered during a storm and I made this by headlamp on the gas stove. We ate it straight from the pot with mismatched forks, sitting on the kitchen floor with candles around us. It tasted better than it had any right to, probably because we were laughing too hard to care about plating.
What to Do with Leftovers
This pasta is best eaten right away, but if you have leftovers, store them in the fridge and reheat gently with a splash of milk or cream to bring the sauce back to life. The noodles will soak up some of the liquid overnight, so dont be shy about loosening it up. You can also toss in some frozen peas or spinach when you reheat it to make it feel like a whole new meal.
How to Make It Your Own
Ive stirred in crispy bacon bits when I had some left over from breakfast, and Ive swapped the parsley for fresh basil when the garden was going wild in July. If you want it lighter, use half and half instead of heavy cream, or throw in some sauteed mushrooms or cherry tomatoes to stretch it further. This recipe doesnt mind being messed with as long as you keep the garlic and the cheese.
Pairing Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness, and a cold glass of Pinot Grigio or Sauvignon Blanc makes it feel like a real dinner instead of something you threw together in fifteen minutes. If youre feeding kids, garlic bread on the side turns this into a meal theyll actually finish without complaining.
- Serve it with roasted broccoli or green beans for a little color and crunch.
- A squeeze of lemon juice at the end brightens everything up if it tastes too heavy.
- Crusty bread for wiping the bowl clean is non-negotiable in my house.
Save to Pinterest This is the kind of recipe that earns its place in your rotation without any fuss or fanfare. Make it once and youll never wonder what to do with a box of pasta and a block of cheese again.
Recipe FAQs
- → What type of pasta works best?
Small pasta shapes like ditalini, elbow macaroni, or small shells hold the sauce well and cook quickly.
- → How can I make the sauce creamier?
Add reserved pasta water gradually to the sauce while stirring until the desired smoothness is reached.
- → Can I adjust the spiciness?
Yes, include or omit red pepper flakes according to your heat preference for a mild or spicy finish.
- → What cheese should I use?
Finely grated Parmesan cheese gives the sauce its signature savory richness and creamy texture.
- → Are there any suggested substitutions for cream?
Half-and-half can be used for a lighter version, balancing richness and smoothness.
- → How should I season the dish?
Black pepper complements the garlic and cheese, and a squeeze of lemon juice can enhance the overall flavor.