One-Pot Garlic Butter Ditalini (Printable)

Creamy ditalini pasta cooked with garlic and butter in flavorful broth, ready quickly for a comforting meal.

# What You'll Need:

→ Pasta

01 - 12 ounces ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
03 - 3 tablespoons unsalted butter
04 - ½ cup freshly grated Parmesan cheese

→ Aromatics

05 - 4 large garlic cloves, minced
06 - 1 small shallot, finely chopped (optional)

→ Seasonings

07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon red pepper flakes (optional)
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan, for serving

# Directions:

01 - Melt butter in a large saucepan or Dutch oven over medium heat. Add minced garlic and shallot if using; sauté for 1 to 2 minutes until fragrant without browning.
02 - Add ditalini pasta to the pan and stir to coat evenly with the butter and garlic mixture.
03 - Pour in chicken or vegetable broth. Bring to a boil, then reduce heat to maintain a simmer. Stir occasionally to prevent pasta from sticking.
04 - Simmer uncovered for 10 to 12 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed. Add splash of hot water or broth if mixture becomes too dry before pasta is fully cooked.
05 - Stir in grated Parmesan, black pepper, red pepper flakes if using, and salt to taste.
06 - Remove from heat and let the dish rest for 2 minutes to thicken further.
07 - Dish out immediately, garnished with chopped parsley and extra Parmesan.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent.
  • The pasta absorbs the broth directly, which means every bite is packed with flavor instead of just coated in sauce.
  • It takes twenty minutes from start to finish, but tastes like you put in real effort.
  • You can dress it up or down depending on what you have on hand.
02 -
  • Stir frequently during the simmer or the pasta will clump together and stick to the pan.
  • If the liquid evaporates too fast and the pasta isn't done, add hot water or broth a little at a time.
  • Let it rest after you turn off the heat, the sauce will thicken beautifully in those two minutes.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes sharper.
  • Don't skip the resting time after cooking, it's when the sauce goes from soupy to silky.
  • If you want a deeper flavor, use half chicken broth and half white wine.
Go back