One-Pot Garlic Butter Ditalini (Printable Version)

Ditalini pasta cooked with garlic and butter in broth, delivering a creamy and comforting dish in minutes.

# 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 cheese for serving

# Steps to Follow:

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, stirring to coat thoroughly with the butter and garlic mixture.
03 - Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and stir occasionally to prevent sticking.
04 - Simmer uncovered for 10 to 12 minutes until pasta is al dente and most liquid is absorbed. Add hot water or extra broth if mixture dries before pasta is cooked.
05 - Stir in grated Parmesan, black pepper, and optional red pepper flakes. Adjust salt to taste.
06 - Remove from heat and let sit for 2 minutes to allow the dish to thicken.
07 - Plate immediately, topped with chopped parsley and additional Parmesan cheese as desired.

# Additional Tips::

01 -
  • It's genuinely ready in twenty minutes—no shortcuts, no exaggeration.
  • The pasta absorbs all that garlic and butter flavor, becoming more interesting than the sum of its parts.
  • One pot means less cleanup, which is honestly half the appeal on a weeknight.
02 -
  • Don't walk away during cooking—the pasta can go from perfect to mushy in about ninety seconds, and you want to catch it at al dente.
  • If your broth is really salty, it'll concentrate as the liquid reduces, so start with low-sodium and taste before adding more salt.
03 -
  • Use a wooden spoon for stirring so you don't scrape up the nonstick coating or mark up a good pan—plus it feels more natural and gives you better control.
  • Mincing garlic by hand instead of using a press gives you larger, more textured pieces that stay tender instead of turning to paste.
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