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Ditalini Pasta

This comforting Ditalini Pasta combines small, tubular pasta with a creamy sauce made from garlic, chicken broth, and half and half, topped with Parmesan and fresh parsley.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients for the pasta
  • 2 tablespoons Olive oil Used to sauté the garlic, adding flavor.
  • 3 cloves Minced garlic Provides aromatic depth and savory notes.
  • 8 ounces Ditalini pasta The star of the dish, cooks quickly and absorbs flavors.
  • 4 cups Chicken broth Adds savory richness to the sauce.
  • 1 cup Half and half Creates a creamy, luxurious sauce.
  • 1 teaspoon Salt Enhances the overall flavors.
  • 1 teaspoon Black pepper Adds a subtle kick to the dish.
  • 1 cup Freshly grated Parmesan For a rich finish and umami flavor.
  • 2 tablespoons Salted butter Enriches the sauce and adds a silky texture.
  • 1/4 cup Fresh parsley For garnishing and a pop of freshness.

Method
 

Cooking Steps
  1. In a large skillet over medium heat, add olive oil and minced garlic and cook until the garlic is fragrant, about 1 minute.
  2. Add dry ditalini pasta, chicken broth, half and half, salt, and black pepper. Stir to combine, and bring to a boil.
  3. Once boiling, reduce to a simmer and cover. Cook until the pasta is tender, stirring occasionally, about 10-12 minutes.
  4. Once the pasta is tender, remove the skillet from the heat. Add freshly grated Parmesan and salted butter, tossing to combine.
  5. Taste and adjust seasoning by adding more salt and pepper if needed.
  6. Garnish with fresh parsley and serve hot.

Notes

For best results, always use freshly grated Parmesan. Adjust the broth level for desired sauce consistency, and let the dish rest before serving for flavors to meld.