Save I threw this together on a Tuesday night when the fridge was nearly empty and my energy was even lower. All I had was a box of ditalini, some butter, and a carton of chicken broth. What came out of that pot tasted like something I'd order at a cozy trattoria. The garlic filled the kitchen with warmth, and the pasta soaked up every bit of that buttery, savory broth until it was silky and rich.
My neighbor dropped by once while I was making this, and she ended up staying for dinner. We sat at the table with our bowls, talking about nothing important, and she kept going back for seconds. She still texts me asking for the recipe, even though I've told her a dozen times how simple it is. Some dishes just have that effect.
Ingredients
- Ditalini pasta: These little tube shapes are perfect because they hold onto the broth and cheese, but you can swap in any small pasta like orzo or elbow macaroni if that's what you have.
- Chicken broth: Use low-sodium so you can control the salt yourself, and if you want it vegetarian, vegetable broth works just as well without losing any depth.
- Butter: Unsalted butter gives you control over seasoning, and it creates a silky base that makes the whole dish feel luxurious.
- Garlic: Fresh garlic is non-negotiable here, the smell alone is half the magic, and it mellows beautifully as it simmers.
- Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff doesn't melt the same way and you'll miss out on that creamy finish.
- Black pepper and red pepper flakes: A little heat and spice wake up the dish without overpowering it, adjust to your mood.
- Parsley: Fresh parsley at the end adds a pop of color and a hint of brightness that balances the richness.
Instructions
- Bloom the garlic:
- Melt the butter over medium heat and add the garlic, stirring gently until it smells incredible but hasn't turned brown. This step builds the foundation of flavor, so don't rush it.
- Toast the pasta:
- Toss the ditalini into the butter and garlic, stirring to coat every piece. It only takes a minute, but it helps the pasta soak up even more flavor as it cooks.
- Add the broth and simmer:
- Pour in the broth, bring everything to a boil, then lower the heat and let it simmer uncovered. Stir often so nothing sticks to the bottom, and watch as the pasta drinks up the liquid.
- Finish with cheese and seasoning:
- Once the pasta is tender and the broth is mostly absorbed, stir in the Parmesan, black pepper, and red pepper flakes. Taste it and add salt if needed, then let it rest off the heat for a couple of minutes to thicken up.
- Serve warm:
- Spoon it into bowls, sprinkle with parsley and extra Parmesan, and enjoy it while it's still steaming.
Save This became my go-to whenever someone needed comfort without fuss. I've made it for friends going through breakups, for myself after long days, and once for my mom when she visited and just wanted something warm and easy. It never feels like just pasta, it feels like care in a bowl.
Making It Your Own
I've tossed in handfuls of spinach toward the end, stirred in peas for sweetness, and even folded in shredded rotisserie chicken when I wanted something heartier. A splash of heavy cream makes it even richer, and a squeeze of lemon at the end can brighten the whole thing if you're in the mood for something lighter. This recipe is forgiving, so trust your instincts.
What to Serve Alongside
I usually keep it simple with a green salad dressed in olive oil and lemon, maybe some crusty bread to soak up any extra sauce. If I'm feeling fancy, I'll open a bottle of Pinot Grigio, but honestly, it's just as good with sparkling water and a quiet kitchen. The dish is comforting enough to stand on its own.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up more liquid as it sits. When you reheat it, add a splash of broth or water and warm it gently on the stove, stirring until it loosens up again. I've even eaten it cold straight from the container during a late-night snack, and it still tasted good.
- Store in an airtight container to keep it fresh.
- Reheat on the stovetop over low heat, adding liquid as needed.
- Avoid the microwave if you can, it can make the texture gummy.
Save This dish proves that you don't need a long ingredient list or hours in the kitchen to make something that feels like home. Keep the ingredients on hand, and you'll always have a backup plan for the nights when you need something warm, fast, and satisfying.
Recipe FAQs
- → Can vegetable broth be used instead of chicken broth?
Yes, vegetable broth works well, especially for vegetarian preferences, without compromising on flavor.
- → How can I make the dish creamier?
Stir in a couple of tablespoons of heavy cream or a splash of milk at the end of cooking for added creaminess.
- → What pasta type is best for this dish?
Ditalini pasta is ideal as it cooks evenly in the broth and absorbs the flavors effectively.
- → Can I add vegetables or protein to this dish?
Yes, sautéed spinach, peas, or cooked chicken make excellent additions for a heartier meal.
- → How do I prevent the pasta from sticking while cooking?
Stir frequently during simmering and add extra broth or water if it begins to dry out too soon.
- → Is Parmesan cheese essential in this dish?
Parmesan adds depth and creaminess, but vegetarian-friendly cheeses can be substituted if preferred.