15-Minute Garlic Parmesan Pasta (Print)

One-pot ditalini tossed in a silky garlic-Parmesan sauce, ready in 15 minutes for busy nights.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 6 1/4 cups water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 garlic cloves, finely minced
06 - 3/4 cup heavy cream
07 - 3.5 tbsp whole milk
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 3 oz finely grated Parmesan cheese plus extra for serving
11 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook until al dente according to package directions, stirring occasionally. Reserve 1/3 cup pasta water and drain remaining water.
02 - In the same pot, melt butter over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant, taking care not to brown it.
03 - Stir in heavy cream and whole milk. Bring mixture to a gentle simmer, stirring to combine.
04 - Return cooked ditalini to the pot. Stir thoroughly to coat pasta evenly with sauce.
05 - Gradually add grated Parmesan while stirring constantly until fully melted and the sauce becomes creamy. If sauce thickens excessively, add reserved pasta water incrementally to reach desired consistency.
06 - Season with freshly ground black pepper and red pepper flakes if using. Stir to distribute evenly.
07 - Plate immediately, finishing with extra Parmesan and chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It's genuinely ready in fifteen minutes, which means you can make it on the nights when cooking feels impossible.
  • The sauce tastes restaurant-quality but comes together in one pot with ingredients you probably already have.
  • It's the kind of dish that feels indulgent and special but costs just a few dollars to make.
02 -
  • The Parmesan must be added off the heat or over the gentlest heat, because high temperature causes it to clump instead of melting into a smooth cream.
  • Pasta water is not just water—it's a starchy emulsifier that helps bind the sauce to the pasta, so always reserve it before draining.
  • Using freshly grated Parmesan instead of pre-shredded makes the difference between a silky sauce and a grainy one.
03 -
  • Never let the sauce boil after adding cheese—gentle heat and constant stirring is what transforms it into something silky rather than grainy or separated.
  • The consistency should be looser than you think it needs to be, because the sauce continues to thicken slightly as the pasta cools, and you can always add more pasta water if it gets too thick.
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