Save I threw this together on a Wednesday night when the fridge was nearly empty and my patience was even thinner. All I had was a box of ditalini, some broth, and a hunk of Parmesan that had been sitting in the drawer for who knows how long. Twenty minutes later, I was scraping the pot clean, wondering why I ever bothered with complicated dinners. The garlic-butter broth clings to every little tube of pasta, turning something so simple into something you actually crave.
The first time I made this for friends, they kept asking what the secret ingredient was. There wasnt one, just good butter and the patience to let the pasta drink up all that broth. One of them said it reminded her of something her nonna used to make, which felt like the highest compliment a quick weeknight dish could get. Now its the recipe I turn to when I want to feed people without spending hours in the kitchen.
Ingredients
- Ditalini pasta: These tiny tubes are perfect for soaking up broth, but any small shape like orzo or small shells works if thats what you have on hand.
- Low-sodium chicken broth: This becomes the sauce, so use something that actually tastes good on its own, or swap in vegetable broth for a vegetarian version.
- Unsalted butter: The richness here is non-negotiable, it melts into the broth and coats every piece of pasta with silky flavor.
- Garlic cloves: Mince them fresh and dont skip the quick saute, thats where all the fragrance comes from.
- Parmesan cheese: Freshly grated is the only way to go, the pre-shredded stuff just doesnt melt the same.
- Shallot: Optional, but it adds a subtle sweetness that makes the dish feel a little more grown-up.
- Black pepper and red pepper flakes: Just enough heat to wake everything up without overpowering the buttery base.
- Fresh parsley: A handful at the end makes it look like you tried harder than you did.
Instructions
- Bloom the garlic:
- Melt the butter over medium heat and add the garlic and shallot if youre using it. Let it sizzle gently for a minute or two until your kitchen smells like an Italian restaurant, but pull it off before it turns brown and bitter.
- Toast the pasta:
- Toss the ditalini into the buttery garlic and stir it around for a minute. This step gives the pasta a head start on flavor and helps it cook more evenly.
- Simmer in broth:
- Pour in the broth and bring everything to a boil, then drop it to a simmer. Stir occasionally so nothing sticks to the bottom, and watch as the pasta slowly drinks up all that liquid.
- Cook until tender:
- Let it go for 10 to 12 minutes, stirring more frequently toward the end. If it looks too dry before the pasta is done, just add a splash of hot water or extra broth.
- Finish with cheese:
- Stir in the Parmesan, black pepper, and red pepper flakes, then taste and add salt if it needs it. The cheese will melt into the remaining broth and create this creamy, clingy sauce.
- Rest and serve:
- Pull it off the heat and let it sit for a couple of minutes to thicken up. Serve it hot with extra Parmesan and a sprinkle of parsley on top.
Save I made this on a rainy Sunday afternoon when I had nothing planned and no energy to leave the house. I sat at the kitchen table with a bowl of this, listening to the rain tap against the window, and it felt like exactly what I needed. Sometimes the best meals arent the ones you plan, theyre the ones that just happen when youre too tired to think too hard.
Making It Your Own
This recipe is a blank canvas for whatever you have lying around. Ive stirred in handfuls of baby spinach, frozen peas, and even leftover rotisserie chicken when I wanted something heartier. A splash of heavy cream at the end makes it feel indulgent, or a squeeze of lemon juice right before serving brightens the whole thing up. You can also toss in some cherry tomatoes halfway through cooking for a pop of color and sweetness.
What to Serve It With
This pasta is rich enough to stand on its own, but a simple green salad with a sharp vinaigrette cuts through the butter nicely. I like it with a crusty piece of bread for soaking up any leftover sauce at the bottom of the bowl. If youre feeling fancy, pour yourself a glass of chilled Pinot Grigio and call it dinner.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up more liquid as it sits. When you reheat it, add a splash of broth or water and warm it gently on the stove, stirring until it loosens up again. The microwave works in a pinch, but the stovetop brings back that creamy texture better.
- Store in an airtight container to keep it fresh
- Reheat on low heat to avoid drying it out
- Add a little extra Parmesan when reheating for a flavor boost
Save This dish has become my go-to when I want something comforting without the fuss. Its proof that you dont need a long ingredient list or hours of cooking to make something that feels like a hug in a bowl.
Recipe FAQs
- → What type of pasta works best for this dish?
Small tubular pasta like ditalini is ideal as it cooks evenly and absorbs the buttery broth well.
- → Can I make it vegetarian?
Yes, substitute chicken broth with vegetable broth and use vegetarian-friendly cheese for a meat-free version.
- → How do I prevent the pasta from sticking during cooking?
Stir frequently while simmering and add a splash of hot water or broth if it becomes too dry before pasta is cooked.
- → Is it possible to add extra creaminess to the dish?
Stirring in a bit of heavy cream or milk toward the end creates a richer, creamier texture.
- → What ingredients enhance the flavor besides garlic and butter?
Freshly grated Parmesan, black pepper, red pepper flakes, and chopped parsley add depth and brightness.
- → Can I add vegetables or protein for a heartier dish?
Yes, sautéed spinach, peas, or cooked chicken make excellent additions to enrich the meal.