Save I was standing in my kitchen on a rainy Tuesday, staring at a nearly empty fridge and wondering what on earth I could pull together in under twenty minutes. My stomach was growling, my patience was thin, and then I spotted a box of ditalini tucked in the back of the pantry. I had butter, cream, garlic, and a wedge of Parmesan that had been waiting for its moment. What started as desperation became one of my most-reached-for recipes.
The first time I made this for my roommate, she walked into the kitchen halfway through and said it smelled like an Italian grandmothers house. She sat down at the table without asking and watched me stir, and when I plated it up, she took one bite and closed her eyes. We ate in near silence, twirling forkfuls of creamy pasta, and I knew this recipe was a keeper.
Ingredients
- Ditalini pasta: These little tubes are perfect for catching all that creamy sauce in every bite, and they cook fast enough to keep this meal truly quick.
- Unsalted butter: I always use unsalted so I can control the saltiness, especially since Parmesan brings its own punch.
- Garlic: Fresh garlic is non-negotiable here. The fragrance it releases when it hits the butter is what makes your kitchen smell like magic.
- Heavy cream and whole milk: The combination gives you richness without feeling too heavy, and the milk keeps the sauce from being overly thick.
- Parmesan cheese: Finely grated Parmesan melts into the sauce like a dream and creates that silky, cheesy coating we are all here for.
- Black pepper and red pepper flakes: A little heat and a lot of warmth. The red pepper flakes are optional, but I never skip them.
- Fresh parsley: Just a sprinkle at the end adds a pop of color and a hint of freshness that balances all that richness.
Instructions
- Boil the pasta:
- Bring your water to a rolling boil, add the salt, and drop in the ditalini. Stir it once or twice so nothing sticks, and cook until al dente. Before you drain, scoop out a mugful of that starchy pasta water.
- Sauté the garlic:
- In the same pot, melt the butter over medium heat and add the minced garlic. Let it sizzle gently for a minute or two until it smells incredible but hasnt turned brown.
- Build the sauce:
- Pour in the cream and milk, stir everything together, and let it come to a gentle simmer. You will see it start to thicken just slightly.
- Toss the pasta:
- Add the drained ditalini back into the pot and stir it around so every piece gets coated in that buttery, garlicky cream.
- Melt in the Parmesan:
- Sprinkle in the grated Parmesan a little at a time, stirring constantly until it melts into the sauce and everything turns glossy. If it looks too thick, splash in some of that reserved pasta water.
- Season and serve:
- Add black pepper and red pepper flakes, give it one last stir, and serve it up hot with extra Parmesan and parsley on top.
Save One night, I made this after a long shift and my partner wandered in just as I was plating it. We sat on the couch with our bowls, too tired to talk, and just let the warmth of the pasta do the comforting. It became our unspoken weeknight ritual whenever things felt too heavy.
How to Make It Even Creamier
If you want an even richer sauce, swap the milk for more cream or stir in a spoonful of cream cheese along with the Parmesan. It adds an extra layer of tang and body that clings to the pasta beautifully.
Best Pasta Shapes to Swap In
Ditalini is my favorite, but elbow macaroni, small shells, or even orzo work just as well. Anything small and sturdy enough to hold onto that sauce will give you the same cozy, creamy result.
Serving and Storage Tips
This pasta is best served immediately while the sauce is still glossy and hot. Leftovers can be stored in the fridge for up to two days, but the sauce will thicken as it cools. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring until it loosens up again.
- Top with a squeeze of lemon juice for a bright, unexpected twist.
- Pair it with a simple green salad or roasted vegetables to balance the richness.
- Pour yourself a glass of chilled Pinot Grigio and call it a perfect weeknight dinner.
Save This is the kind of recipe that rescues you on busy nights and still makes you feel like you cooked something real. Keep the ingredients on hand, and you will always have comfort within reach.
Recipe Questions & Answers
- → What pasta works best for this dish?
Ditalini pasta is the traditional choice, but small shapes like elbow macaroni or small shells can be used interchangeably.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water before draining. Add it gradually to the sauce to reach a creamy consistency.
- → Can I make this dish spicier?
Yes, adding crushed red pepper flakes during seasoning adds a pleasant heat without overpowering the creamy flavors.
- → What are some good garnishes for the pasta?
Extra freshly grated Parmesan cheese and chopped fresh parsley add flavor and a fresh touch.
- → Is there a lighter alternative to heavy cream?
Using half-and-half instead of heavy cream will lighten the sauce while maintaining creaminess.