One-Pot Garlic Butter Ditalini (Printable)

Comforting ditalini simmered in garlic butter and broth, yielding a creamy and flavorful pasta 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, for serving

# Method:

01 - Melt the butter in a large saucepan over medium heat. Add minced garlic and shallot if using, cooking 1 to 2 minutes until fragrant without browning.
02 - Incorporate ditalini, stirring to coat evenly with butter and garlic mixture.
03 - Pour in chicken broth and bring to a boil. Reduce heat to simmer and stir occasionally.
04 - Simmer uncovered for 10 to 12 minutes until pasta reaches al dente and most liquid is absorbed, stirring frequently. Add hot water or extra broth if drying out prematurely.
05 - Stir in grated Parmesan, black pepper, red pepper flakes if desired, and salt to taste.
06 - Remove from heat and allow to rest for 2 minutes to thicken further.
07 - Garnish with chopped fresh parsley and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 20 minutes, making weeknight dinner feel less like a chore and more like a small victory.
  • The pasta absorbs the broth instead of swimming in it, creating a creamy texture without cream.
  • One pot means one thing to wash, which feels like a gift after a long day.
  • Garlic and butter do most of the heavy lifting, so you don't need a cupboard full of special ingredients.
02 -
  • Don't walk away once you add the broth—stir frequently in the last few minutes so the pasta doesn't stick to the bottom and burn.
  • If you're making this ahead, undercook the pasta by one minute because it continues softening as it sits in the warm broth.
  • Pre-grated Parmesan won't melt smoothly; it turns grainy. Grate from a block and you'll taste the difference immediately.
03 -
  • Brown the pasta in the butter for one minute before adding broth—it gives everything a deeper, toasted flavor that tastes intentional.
  • Use a wooden spoon to stir; it glides through the creamy mixture without scraping the bottom the way metal can.
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