Description
A 20-minute masterclass in pantry-staple cooking. These small, thimble-shaped noodles are cooked using a one-pot absorption method to create a luxuriously creamy sauce that clings to every noodle. Choose between a velvety Garlic Butter finish or a spicy, protein-packed Chili Crisp version.
Ingredients
The Ditalini Base
- 8 oz Ditalini pasta
- 3 cups vegetable broth (plus extra)
- 4 cloves garlic (minced), 3 tbsp EVOO, 4 tbsp salted butter
- 1/2 cup Parmesan (grated), 1/4 cup heavy cream or milk
- Salt, black pepper, and fresh parsley
Optional Chili Crisp Variation
- 4 tbsp chili crisp, 1 can (15 oz) chickpeas, 1/4 cup extra cheese
Instructions
Toast: Sauté minced garlic in olive oil for 30 seconds. Add dry Ditalini and toast for 1 minute to coat in oil.
Simmer: Pour in broth; season with salt and pepper. Cover and bring to a simmer.
Agitate: Uncover and stir vigorously every 30–60 seconds. This releases starch to thicken the sauce. Cook until al dente.
Emulsify: Remove from heat. Stir in cream, butter, and Parmesan until the sauce is glossy and velvet-like.
Variation: If desired, stir in chili crisp and chickpeas. Garnish with parsley and serve immediately.
Notes
Stirring is Key: Much like making risotto, frequent stirring creates a creamy emulsion without needing a flour-based roux.
Liquid Control: Ditalini brands vary in absorption. Keep extra broth on hand to ensure the sauce stays creamy rather than gummy.
Reheating: Leftovers will thicken significantly. Add a splash of milk or broth when reheating to restore the original silkiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 465
- Sugar: 3
- Sodium: 880
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 14
- Cholesterol: 45
Keywords: creamy ditalini pasta, one pot pasta recipe, garlic butter ditalini, chili crisp pasta, chickpea pasta recipe