Save There's something about the smell of garlic hitting hot oil that makes you slow down and pay attention. I discovered this creamy ditalini one Tuesday evening when I had half-and-half sitting in the fridge and absolutely no plan. What started as improvisation became the dish I now make whenever I need comfort without the heaviness of cream-laden sauces. The tiny pasta tubes catch every drop of that silky garlic sauce, and somehow it feels both indulgent and honest.
My neighbor stopped by one rainy afternoon and I threw together a quick batch while we talked by the stove. She took one bite and asked for the recipe before she'd finished the bowl, which told me everything I needed to know about whether this was a keeper. Now whenever she brings over her homemade bread, I make sure to have ditalini waiting.
Ingredients
- Ditalini pasta (300 g): These little tubes are the whole point—they're just the right size to hold sauce in every bite, unlike long strands that slip away.
- Olive oil (1 tablespoon): Use something you actually like the taste of, because you'll notice it here in a way you won't in heavier dishes.
- Garlic (4 cloves, minced): Fresh is non-negotiable; jarred garlic will make you regret everything about this choice.
- All-purpose flour (2 tablespoons): This is your thickener, and it needs to cook out for a minute so it doesn't taste raw and floury.
- Half-and-half (480 ml): The secret to not feeling guilty—it's creamy enough to be luxurious without the heaviness of heavy cream.
- Vegetable broth (60 ml): Low-sodium matters because you're adding cheese and salt; this gives you control over the final flavor.
- Parmesan cheese (40 g): Grate it fresh if you can; the pre-grated stuff has cellulose added so it doesn't clump, and you'll taste the difference.
- Salt and black pepper: These aren't just seasonings—they wake up everything else and make the garlic shine.
- Red pepper flakes (optional): A pinch adds a whisper of heat that keeps things from feeling one-dimensional.
- Fresh parsley (2 tablespoons): This is your finish line—it brightens everything up and reminds you that vegetables exist.
Instructions
- Get your water boiling:
- Salt it generously so the pasta tastes seasoned from the inside out, not just from the sauce. While you're waiting for the boil, you've got time to mince your garlic and measure everything else out.
- Cook the ditalini:
- Follow the package timing but bite one at the 9-minute mark—you want it just barely tender, not soft. Scoop out that half-cup of starchy pasta water before you drain; you'll need it later to loosen the sauce if it gets too thick.
- Start your sauce foundation:
- Heat oil over medium, then add garlic and listen for the sizzle. You want it fragrant and golden after a minute or two, not brown and bitter—watch it like you're waiting for someone to answer the phone.
- Make a proper roux:
- Sprinkle the flour in and stir constantly for about a minute so it loses that raw taste. This is the backbone of your sauce's texture, so don't skip this step even though it feels like nothing's happening.
- Whisk in the cream and broth:
- Do this slowly while you whisk, and keep whisking until you see no lumps—this takes about three minutes and your arm will know it's working. The mixture should go from thin to noticeably thicker as you watch, which is oddly satisfying.
- Season and simmer:
- Stir in cheese, salt, pepper, and those red pepper flakes if you're using them, then let it bubble gently for two more minutes. Taste it now and adjust; you can always add more salt, but you can't take it back.
- Bring it all together:
- Toss the hot pasta into the sauce and coat every piece, then add pasta water a splash at a time if it's too thick. The sauce should cling to the pasta like it belongs there, not pool at the bottom.
- Finish and serve:
- Scatter parsley on top while it's still steaming, add more Parmesan if you're feeling generous, and eat it right away while it's at that perfect temperature.
Save The first time someone told me this dish reminded them of eating at their grandmother's table, I understood why comfort food matters so much. It's not fancy, but it's made with attention and care, and somehow people feel that in every bite.
Why This Dish Works
There's a balance happening here between richness and restraint that keeps you coming back for more. The garlic does all the heavy lifting in terms of flavor, so you don't need cream thickness to feel satisfied. Half-and-half is the unsung hero—creamy enough to coat your mouth, but light enough that you can eat a full bowl without feeling weighted down for the rest of the evening.
Making It Your Own
This recipe is honest enough that it doesn't hide shortcuts, but flexible enough to welcome them. A handful of sautéed mushrooms adds earthiness and texture, while cooked chicken turns it into something more substantial for heartier appetites. Even a quick toss of fresh spinach at the end works beautifully, wilting into warm creamy pasta like it was always meant to be there.
Serving and Pairing
Serve this hot, preferably with a glass of something crisp and a green salad beside it to cut through the richness. The acidity in a Pinot Grigio or even a sparkling water will refresh your palate between bites and make the garlic taste even more vibrant. A hunk of good bread isn't optional—you'll want something to soak up every last bit of sauce on your plate.
- Make it ahead through step five, then finish the pasta and sauce assembly just before serving for a weeknight dinner that feels effortless.
- Leftovers reheat gently over low heat with a splash of milk or broth stirred in to bring the sauce back to life.
- This feeds four as a main dish, but double it if you're feeding people who have strong opinions about pasta.
Save This is the kind of dish that doesn't try to be anything other than what it is: a warm bowl of pasta that tastes like someone made it with you in mind. Make it tonight, and I promise you'll understand why it lives in my regular rotation.
Recipe FAQs
- → What pasta type works best for this dish?
Small pasta shapes like ditalini work well, as they hold the creamy sauce thoroughly for each bite.
- → Can I substitute half-and-half with another dairy option?
Whole milk or light cream may be used, but half-and-half balances creaminess with a lighter texture.
- → How do I prevent the garlic from burning while cooking?
Sauté garlic over medium heat until fragrant and soft, about 1-2 minutes, avoiding browning to keep a mellow flavor.
- → What adjustments can I make for spiciness?
Adding red pepper flakes introduces a gentle heat, adjustable to taste or omitted for mildness.
- → How can I thin the sauce if it becomes too thick?
Reserve pasta water to gradually add and loosen the sauce without diluting flavor or texture.
- → Are there suggested additions to increase protein?
Cooked chicken or sautéed mushrooms make excellent protein boosts that complement the creamy sauce.