Save to Pinterest There's something almost magical about the moment when pasta water transforms into a silky, flavor-packed sauce—no cream needed, just butter, garlic, and broth working together. I discovered this one-pot ditalini on a Tuesday night when I had maybe fifteen minutes and a craving for something warm and garlicky. The beauty of it is that everything happens in one pan, and by the time you sit down, the kitchen smells incredible and dinner is already there waiting for you.
My roommate came home to the smell of toasted garlic and asked what was happening before she even took off her coat. That's when I knew this recipe was a keeper—when people want to know what you're making before they can even see it. We ate straight from the pot, passing the Parmesan grater back and forth, and neither of us spoke much because we were too busy eating.
Ingredients
- Ditalini pasta: 340 g (12 oz)—these little tubes are perfect because they catch and hold onto every drop of garlicky broth; don't swap them out for shapes that won't trap the sauce.
- Low-sodium chicken broth: 1 liter (4 cups)—use vegetable broth if you're vegetarian, but taste it first because some broths are saltier than others.
- Unsalted butter: 3 tablespoons—this is your fat anchor, so use good butter if you can.
- Garlic cloves: 4 large ones, minced—this is not the time to hold back; garlic is the whole point here.
- Shallot: 1 small one, finely chopped (optional)—adds sweetness and depth if you have one lying around.
- Freshly grated Parmesan cheese: 60 g (½ cup)—get a wedge and grate it yourself; pre-grated has anti-caking agents that won't melt as smoothly.
- Black pepper: ½ teaspoon freshly ground—the grinder makes a real difference in the flavor.
- Red pepper flakes: ¼ teaspoon (optional)—just a whisper of heat if you like it that way.
- Salt: to taste—you'll add this at the end once you can taste the whole dish together.
- Fresh parsley: 2 tablespoons chopped—bright and final, a small thing that feels ceremonial.
Instructions
- Melt and toast the aromatics:
- Put the butter in a large saucepan over medium heat and let it foam gently. When the garlic hits that hot butter, it'll smell like you're doing something right—stay with it for just a minute or two until you catch a whiff of that toasted, fragrant stage. If you're using shallot, add it now too and let both soften without browning.
- Coat the pasta in buttery garlic:
- Dump in all the dry pasta and stir it around for a minute so every piece gets slicked with that garlicky butter. This little step is what keeps the pasta from clumping up later.
- Add the broth and let it simmer:
- Pour in your broth and bring everything to a boil, then turn it down to a gentle simmer. You want a steady, soft bubbling—not an aggressive rolling boil that spatters everywhere.
- Stir and watch it come together:
- This is where the magic happens: you'll stir every minute or so, and gradually the pasta will soften and absorb the liquid, and it'll look less like soup and more like a creamy dish. It takes about 10 to 12 minutes, and if it looks like it's drying out too fast, add a splash of hot water.
- Finish with cheese and seasoning:
- Once the pasta is tender and most of the liquid is gone, take it off the heat and stir in the Parmesan, black pepper, and red pepper flakes if you're using them. Taste it, adjust the salt, and let it rest for two minutes—that resting time lets it thicken up slightly and come together as one dish.
Save to Pinterest The moment it went from being a pot of ingredients to something with actual personality—that was when I added the Parmesan. The cheese swirled in and everything became richer and more intentional, like it had been aiming toward this the whole time. It felt silly to be excited about something so simple, but that's exactly when I knew it was special.
Why This One-Pot Method Works
There's an old Italian principle that says the pasta cooking water is liquid gold—it's starchy and carries flavor in a way that plain liquid can't. By cooking the ditalini directly in broth instead of in water, you're already halfway to flavor, and the butter creates an emulsion with that starchy liquid so it clings to the pasta instead of running off. It's not a shortcut; it's actually more intentional than the traditional method.
Adjusting It to Your Taste
This recipe is a skeleton that wants to be filled in. If you like it creamier, stir in a splash of heavy cream or milk right at the end—don't add it to the broth or it'll break during cooking. For vegetables, sauté some spinach separately and fold it in, or add fresh peas in the last two minutes. You can even throw in shredded cooked chicken, or leave it vegetarian with vegetable broth and call it a day.
Serving and Keeping It Simple
This is a dish that asks for very little—maybe a glass of crisp white wine alongside if you're in the mood, and honestly that's the whole meal right there. Serve it warm, from the pot if you're being honest, with a pile of extra Parmesan and parsley on top so everyone can add as much as they want. It keeps well in the fridge for three days, and if it tightens up, just add a splash of broth or water when you reheat it.
- Eat it as soon as it's ready while the texture is still creamy and the garlic is at its most perfumed.
- If you're saving leftovers, let it cool to room temperature before storing so condensation doesn't water everything down.
- Reheat gently on the stovetop with a splash of water rather than the microwave.
Save to Pinterest This recipe lives in that perfect space where it's too easy to feel like a cheat, but too delicious to feel like you're settling. Make it when you're hungry and don't have much time, and you'll find yourself making it again on purpose.
Common Recipe Questions
- → What type of pasta works best for this dish?
Ditalini pasta is ideal due to its small size and ability to absorb flavors well, but other small pasta shapes can also be used.
- → Can I make a vegetarian version?
Yes, simply substitute the chicken broth with vegetable broth and use vegetarian Parmesan cheese to keep it meat-free.
- → How can I make the dish creamier?
Stir in a couple of tablespoons of heavy cream or milk at the end of cooking to add extra creaminess and richness.
- → Is it possible to add vegetables or protein?
Absolutely, sautéed spinach, peas, or cooked chicken can be added to create a heartier meal with more texture and nutrition.
- → What is the best way to avoid pasta sticking during cooking?
Stir frequently while simmering and add a splash of hot water or broth if the mixture becomes too dry before the pasta is cooked.