Save I threw this together on a Tuesday night when the fridge was nearly empty and my brain was too tired to think. All I had was a box of ditalini, some cream, and a wedge of Parmesan that had been waiting patiently in the cheese drawer. What came out of that pot was so silky and satisfying that I actually sat down at the table instead of eating over the sink. Sometimes the best recipes happen when youre not trying at all.
The first time I made this for my roommate, she wandered into the kitchen halfway through and asked if I was making something fancy. I laughed because I was literally still in my work clothes, stirring pasta in socks. She took one bite and declared it better than the place we usually order from on Thursdays. Now its our new Thursday tradition, except we actually cook instead of waiting on delivery.
Ingredients
- Ditalini pasta: These little tubes are perfect for catching sauce in every bite, but elbow macaroni or small shells work just as well if thats what you have.
- Water and salt: Dont skip salting the water, it seasons the pasta from the inside out and makes a real difference.
- Unsalted butter: This is your flavor base, and using unsalted lets you control the seasoning without it getting too salty once the Parmesan goes in.
- Garlic cloves: Mince them finely so they melt into the sauce instead of sitting in chunks, and watch them closely so they stay golden and sweet, not bitter.
- Heavy cream and whole milk: The combination gives you richness without feeling too heavy, and the milk keeps the sauce from getting greasy.
- Black pepper and red pepper flakes: Freshly ground pepper adds a gentle bite, and the red flakes are optional but they wake the whole dish up if youre in the mood.
- Parmesan cheese: Get a block and grate it yourself, the pre-grated stuff doesnt melt the same way and the texture suffers.
- Fresh parsley: Totally optional, but a handful of green at the end makes it feel a little less like youre eating straight comfort and a little more like youre taking care of yourself.
Instructions
- Boil the pasta:
- Bring your water to a rolling boil, add the salt, and drop in the ditalini. Stir it once or twice so nothing sticks to the bottom, and cook until its just al dente. Before you drain, scoop out a mugful of that starchy pasta water and set it aside.
- Start the sauce:
- Melt the butter in the same pot over medium heat, then add the garlic. Let it sizzle gently for a minute or two until your kitchen smells amazing, but pull it off the heat before it starts to brown.
- Add the cream and milk:
- Pour both in and give it a good stir to combine. Let it come to a gentle simmer, just enough to see tiny bubbles around the edges.
- Toss in the pasta:
- Add the drained ditalini back into the pot and stir everything together so the pasta gets coated in that creamy base.
- Melt in the Parmesan:
- Sprinkle in the grated cheese a little at a time, stirring constantly so it melts smoothly without clumping. If the sauce feels too thick, add a splash of that reserved pasta water until it loosens up and clings beautifully to each piece.
- Season and serve:
- Finish with black pepper and red pepper flakes if youre using them, then plate it up and shower each bowl with extra Parmesan and parsley.
Save One night I made this after a long shift and ate it curled up on the couch with a blanket and a glass of cold white wine. It wasnt a special occasion, just a quiet weeknight, but something about the warmth of the bowl and the simplicity of the flavors made me feel like Id done something kind for myself. Thats the thing about this pasta, it doesnt need a reason, it just needs to be made.
What to Serve It With
This pasta is rich enough to stand on its own, but a simple arugula salad with lemon and olive oil cuts through the creaminess perfectly. If youre feeding a crowd, garlic bread or a baguette for mopping up every last bit of sauce is always a good call. A crisp Pinot Grigio or Sauvignon Blanc on the side makes it feel like a real dinner, even on a random Wednesday.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring often so it loosens back up without breaking. The microwave works in a pinch, but low and slow on the stovetop brings the texture back to life.
Ways to Make It Your Own
If you want to bulk it up, toss in some sautéed mushrooms, spinach, or peas right before you add the Parmesan. A squeeze of lemon juice at the end brightens everything up and adds a little zing that keeps it from feeling too heavy. You can also swap the Parmesan for Pecorino Romano if you like a sharper, saltier bite.
- Stir in cooked chicken or shrimp for extra protein without changing the vibe.
- Use half and half instead of heavy cream if you want it a little lighter.
- Top with toasted breadcrumbs for crunch if youre feeling fancy.
Save This is the kind of recipe that saves you on nights when you dont have much left to give but still want to eat something that feels like a hug. Make it once and youll keep it in your back pocket forever.
Recipe FAQs
- → What type of pasta works best?
Ditalini or small pasta shapes like elbow macaroni or small shells hold the sauce well for an even coating.
- → Can I adjust the sauce thickness?
Yes, gently add reserved pasta water until the sauce reaches your desired consistency.
- → How do I prevent garlic from burning?
Sauté garlic over medium heat for 1–2 minutes until fragrant but avoid browning to keep flavor smooth and mild.
- → Is it possible to lighten the dish?
Substitute heavy cream with half-and-half for a lighter, less rich sauce.
- → What are good serving suggestions?
Garnish with fresh parsley and extra Parmesan; a squeeze of lemon juice or a crisp white wine like Pinot Grigio complements it well.