Pin It I stumbled onto this recipe on a rainy Tuesday when I had nothing but pantry staples and zero energy for complicated cooking. The idea of pasta simmering in broth instead of water felt almost too simple to work, but the first spoonful proved me wrong. The ditalini soaked up every bit of that garlicky butter and turned into something creamy and soul-warming without a single splash of cream. Now it's my go-to when I need comfort in under twenty minutes.
The first time I made this for my sister, she stood in the kitchen watching skeptically as I poured broth over uncooked pasta. She was convinced it would turn into mush or stick to the bottom of the pan. When I handed her a bowl fifteen minutes later, she went quiet, then asked for the recipe before she even finished eating. That's when I knew this dish had real power.
Ingredients
- Ditalini pasta: These little tubes are perfect for this method because they cook evenly and hold onto the buttery broth, but any small pasta like orzo or small shells works just as well.
- Low-sodium chicken broth: This becomes the cooking liquid and the sauce, so quality matters here (swap in vegetable broth if you want to keep it vegetarian).
- Unsalted butter: It melts into the garlic and coats every piece of pasta with richness, so don't skimp or substitute with oil.
- Freshly grated Parmesan cheese: Pre-grated just doesn't melt the same way (the fresh stuff turns silky and clings to the pasta like a dream).
- Garlic cloves: Minced fresh garlic is non-negotiable here (the smell alone is half the reason this recipe feels like a hug).
- Shallot: Optional but adds a sweet, mellow depth that garlic alone can't quite reach.
- Black pepper and red pepper flakes: A little heat and spice wake up the buttery base without overpowering it.
- Fresh parsley: The bright green flecks make it look prettier and taste fresher right before serving.
Instructions
- Bloom the garlic in butter:
- Melt the butter over medium heat and add the garlic (and shallot if you're using it), stirring gently until it smells incredible but hasn't turned brown. This takes about a minute and sets the flavor foundation for everything.
- Toast the pasta:
- Toss the ditalini into the butter and garlic, stirring to coat each piece. This step isn't essential, but it adds a subtle nutty note that makes the dish feel more intentional.
- Add the broth and simmer:
- Pour in the broth, bring it to a boil, then lower the heat to a gentle simmer. Stir every couple of minutes to keep the pasta from clumping or sticking to the bottom.
- Cook until creamy:
- Let it bubble away for 10 to 12 minutes, stirring often, until the pasta is tender and most of the liquid has been absorbed into a silky coating. If it looks dry before the pasta is done, add a little hot water or extra broth.
- Stir in the Parmesan and season:
- Remove from heat and fold in the grated cheese, black pepper, and red pepper flakes if you like a kick. Taste and add salt as needed (the broth and cheese are already salty, so go easy at first).
- Rest and serve:
- Let the pot sit for two minutes off the heat so the sauce thickens up a bit more. Serve warm with a generous sprinkle of parsley and extra Parmesan on top.
Pin It One winter night, I added a handful of frozen peas and some shredded rotisserie chicken to this, and it turned into a full meal that my kid actually asked for again the next week. It's become our snow day lunch, the kind of thing that feels like care without requiring much effort. Sometimes the best recipes are the ones that don't ask for much but give you everything you need.
How to Make It Even Creamier
If you want a richer finish, stir in two tablespoons of heavy cream or a splash of whole milk right at the end after the Parmesan goes in. It turns the sauce almost velvety and makes the dish feel a little more indulgent without losing that light, brothy backbone. I do this when I'm serving it to guests or just when I want to feel a little fancy on a regular Wednesday.
Variations That Actually Work
This recipe is a blank canvas if you want to bulk it up or shift the flavor. Toss in sautéed spinach or kale in the last two minutes for color and nutrition, or fold in cooked chicken, crispy bacon, or even shrimp if you want protein. I've also swapped the Parmesan for pecorino when I wanted something sharper, and it worked beautifully. Just keep the base method the same and trust your instincts.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will absorb more liquid as it sits. When you reheat it, add a few tablespoons of broth or water and warm it gently on the stovetop, stirring often so it doesn't dry out. It won't be quite as silky as the first night, but it's still deeply comforting and worth every bite.
- Reheat on low heat with a splash of liquid to bring back the creamy texture.
- Don't microwave it on high or the Parmesan can separate and turn oily.
- Garnish with fresh parsley again before serving to make it feel like a new meal.
Pin It This dish taught me that comfort doesn't have to be complicated or time-consuming. Sometimes all you need is good butter, fresh garlic, and pasta that knows how to soak up love.
Recipe FAQs
- → What type of pasta is best for this dish?
Ditalini pasta is ideal due to its small, tube shape that cooks evenly and absorbs the broth flavor beautifully.
- → Can I make this dish vegetarian?
Yes, substitute chicken broth with a rich vegetable broth to maintain full flavor without meat.
- → How do I achieve the creamy texture without cream?
The combination of butter melting into the hot broth and the addition of Parmesan cheese creates a naturally creamy consistency.
- → Is it possible to add vegetables to this meal?
Fresh spinach, peas, or sautéed vegetables can be stirred in near the end of cooking for extra nutrition and color.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth or water to restore creaminess.
- → What wine pairs well with garlic butter ditalini?
Crisp white wines like Pinot Grigio complement the rich butter and cheese flavors nicely.