15-Minute Garlic Parmesan Pasta

# What You'll Need:

→ Pasta

01 - 10.6 oz ditalini pasta

02 - 6.3 cups water

03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter

05 - 4 cloves garlic, finely minced

06 - 7 fl oz heavy cream

07 - 3.4 fl oz whole milk

08 - 1/2 tsp freshly ground black pepper

09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 2.8 oz finely grated Parmesan cheese (plus extra for serving)

11 - 2 tbsp chopped fresh parsley (optional)

# How-To Steps:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook according to package directions until al dente, stirring occasionally. Reserve 3.4 fl oz of pasta water, then drain the pasta.

02 - In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.

03 - Pour in the heavy cream and whole milk. Stir to combine, then bring to a gentle simmer.

04 - Return the cooked ditalini to the pot. Stir to coat the pasta evenly in the sauce.

05 - Gradually add the grated Parmesan, stirring constantly until fully melted and sauce is creamy. Adjust sauce consistency with reserved pasta water as needed.

06 - Season with black pepper and crushed red pepper flakes if using. Serve immediately topped with additional Parmesan and chopped parsley.

# Expert Suggestions:

01 -

It takes less time than ordering takeout and tastes like youve been simmering sauce all day.
Every ingredient works together to create something silky, garlicky, and deeply comforting without any fuss.
You only need one pot, which means cleanup is as quick as the cooking.

02 -

Do not let the garlic brown or it will turn bitter and ruin the whole vibe of the sauce.
Grate your Parmesan fresh. Pre-grated cheese has anti-caking agents that keep it from melting smoothly.
Always reserve pasta water before draining. It is liquid gold for adjusting sauce consistency.

03 -