One-Pot Garlic Butter Ditalini (Printable version)

Quick one-pot pasta with garlic, butter, and Parmesan creates a creamy, savory dinner in 15 minutes.

# What you need:

→ Pasta

01 - 12 oz 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

# How to Make It:

01 - Melt butter in a large saucepan over medium heat. Add minced garlic and shallot if using, sautéing until fragrant but not browned, about 1–2 minutes.
02 - Add ditalini to the pan and stir to coat evenly with the butter and garlic mixture.
03 - Pour in chicken broth, bring to a boil, then reduce heat to a simmer, stirring occasionally to prevent sticking.
04 - Simmer uncovered for 10–12 minutes until pasta is al dente and most liquid is absorbed, stirring frequently. Add hot water or extra broth if mixture dries before pasta is fully cooked.
05 - Stir in Parmesan cheese, black pepper, and red pepper flakes if using. Adjust salt to taste.
06 - Remove from heat and let rest for 2 minutes to allow thickening.
07 - Plate immediately and garnish with chopped parsley and extra grated Parmesan.

# Expert Advice:

01 -
  • Ready in twenty minutes flat, no draining, no extra pans to wash.
  • The pasta absorbs all that garlicky, buttery broth and becomes something almost creamy without cream.
  • Forgiving enough for beginners, impressive enough to share with friends.
02 -
  • Don't walk away once the broth hits the pan—stirring often prevents the pasta from clumping and sticking in spots where it cooks faster.
  • The magic happens when you stop cooking slightly before the pasta looks fully tender, because it keeps cooking gently in the residual heat even after the pot is off the flame.
  • Tasting as you go is essential; the salt balance shifts once you add cheese, so season in stages rather than all at once.
03 -
  • Grate your own Parmesan just before serving—pre-shredded versions don't melt into the dish as beautifully and can make it feel gritty.
  • Keep your broth warm in a separate vessel so if you need to add more, it doesn't shock the pot and interrupt the cooking process.
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