One Pot Garlic Butter Ditalini (Printable)

Quick, creamy pasta with garlic, butter, and Parmesan simmered to perfection in savory broth.

# What you'll need:

→ Pasta

01 - 12 ounces ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth or vegetable broth
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 - Additional grated Parmesan cheese, for serving

# Preparation steps:

01 - Melt butter in a large saucepan or Dutch oven over medium heat. Add minced garlic and optional shallot, and sauté for 1–2 minutes until fragrant without browning.
02 - Incorporate the ditalini pasta into the pan, stirring to coat evenly with the butter and garlic mixture.
03 - Pour in chicken or vegetable broth. Bring to a boil, then reduce to a simmer, stirring occasionally to prevent sticking.
04 - Allow to cook uncovered for 10–12 minutes until pasta is al dente and most liquid is absorbed, stirring frequently. If drying occurs prematurely, add hot water or additional broth as needed.
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 mixture to thicken further.
07 - Plate the pasta and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert advice:

01 -
  • Everything cooks in one pot, so cleanup is as fast as dinner itself
  • The pasta absorbs all the garlicky broth, making every bite ridiculously flavorful
  • You can have this on the table faster than ordering takeout
  • It feels fancy enough for company but easy enough for a solo Tuesday
02 -
  • Stir frequently in the last few minutes or the pasta will stick to the bottom and burn
  • Dont add all the Parmesan at once, start with half and taste before adding more so it doesnt get too salty
  • If the sauce looks soupy, just let it sit off the heat for a few minutes and itll thicken beautifully
03 -
  • Use a wide, shallow pan instead of a tall pot so the pasta cooks more evenly and you can see when the liquid is reducing
  • Grate the Parmesan right before you need it, the fresher it is, the better it melts into the sauce
  • If you want extra garlic flavor, add half at the beginning and the other half in the last minute of cooking
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