One-Pot Garlic Butter Ditalini (Printable)

A creamy ditalini pasta simmered in garlic butter and broth for a quick, comforting meal.

# Ingredient List:

→ 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

# Steps:

01 - Melt butter in a large saucepan over medium heat. Add minced garlic and shallot if using; sauté for 1 to 2 minutes until fragrant but not browned.
02 - Add ditalini pasta and stir to evenly coat with butter and garlic mixture.
03 - Pour in chicken or vegetable broth and bring to a boil. Reduce heat to simmer and stir occasionally to prevent sticking.
04 - Simmer uncovered for 10 to 12 minutes until pasta is al dente and liquid is mostly absorbed, stirring frequently. Add hot water or extra broth if mixture becomes too dry before pasta is cooked.
05 - Stir in grated Parmesan, black pepper, red pepper flakes if used, and salt to taste.
06 - Remove from heat and let rest for 2 minutes to thicken. Serve garnished with chopped parsley and extra Parmesan cheese.

# Tips from the Pros:

01 -
  • One pot means less cleanup and more time to actually enjoy your meal.
  • The pasta absorbs the broth directly, so every bite is packed with flavor.
  • It feels fancy enough for guests but easy enough for a weeknight scramble.
  • You can tweak it endlessly with whatever vegetables or proteins you have on hand.
02 -
  • Stir more often than you think you need to (this isn't a walk-away simmer, and the bottom can scorch if you ignore it).
  • Don't add all the Parmesan at once (fold it in gradually so it melts smoothly instead of clumping into rubbery bits).
  • If the pasta isn't tender but the liquid is gone, add warm water a quarter cup at a time until it finishes cooking.
03 -
  • Use a wide, shallow pan instead of a tall pot so the pasta cooks more evenly and you can stir without splashing.
  • Grate your own Parmesan right before adding it (the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly).
  • Taste the broth before you start (if it's very salty, cut it with a cup of water so the final dish doesn't end up too salty after the liquid reduces).
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