Save to Pinterest There's something almost meditative about the moment when butter hits a hot pan and garlic perfumes the air. I discovered this ditalini dish on a Wednesday night when the fridge felt empty and I had exactly fifteen minutes before hunger won. What started as improvisation became my go-to when life gets loud and the kitchen needs to be honest—just butter, garlic, cream, and pasta doing exactly what they're meant to do.
I made this for my partner after a particularly exhausting day, and watching them quiet down with the first forkful told me everything. The cream pooled golden at the bottom of the bowl, the garlic whispered rather than shouted, and somehow fifteen minutes of cooking felt like a small act of care. Now when someone says they don't have time to cook, I hand them this recipe.
Ingredients
- Ditalini pasta, 300 g: These tiny tubes are the secret—they're small enough to feel delicate but sturdy enough to hold the butter sauce in every bite rather than letting it slide off.
- Water, 2 liters and salt, 1 tablespoon: Salted water is your first seasoning layer, so don't skimp here.
- Unsalted butter, 4 tablespoons: Use real butter with good flavor; this is not the time for a substitute since it's literally the foundation of your sauce.
- Garlic, 4 cloves minced fine: Mince it yourself and watch it—garlic goes from fragrant to bitter in seconds once heat hits.
- Heavy cream, 120 ml: The cream rounds out the garlic sharpness and makes the whole thing taste like comfort, but it's just a supporting player, not the star.
- Parmesan cheese, 50 g freshly grated: Freshly grated makes an actual difference; it melts smoothly into the sauce instead of clumping.
- Black pepper and salt: Grind the pepper fresh and taste as you go—you're adjusting seasoning, not following blind.
- Parsley and lemon zest, optional: These brighten the whole dish at the end, cutting through richness with a whisper of brightness.
Instructions
- Start the water:
- Fill a large pot with water and salt it generously—it should taste like the sea. Bring it to a rolling boil before you add the pasta; you want that heat working for you from the first moment.
- Cook the ditalini:
- Stir the pasta as it hits the water so nothing sticks to itself. Check it a minute before the package says it's done; al dente means it has a tiny bit of resistance when you bite it.
- Save your liquid gold:
- Before draining, grab a cup and save that starchy pasta water—it's what transforms a greasy puddle into a silky sauce later.
- Bloom the garlic:
- Melt butter in a skillet over medium heat and immediately add your minced garlic. You want it sizzling and fragrant within a minute or two, definitely not browning or turning harsh.
- Build the sauce:
- Lower the heat and pour in the cream with some of that pasta water, stirring gently. Let it warm through and get friendly, never boiling hard.
- Marry pasta and sauce:
- Add the drained ditalini directly to the skillet and toss it all together, letting each little tube coat in that golden mixture. This is where the magic happens.
- Finish with cheese:
- Sprinkle in the Parmesan while stirring constantly so it melts into the sauce rather than clumping. Add pepper and taste for salt, adjusting as needed.
- Brighten and serve:
- Stir in parsley and lemon zest if you're using them, then plate immediately while everything is hot and creamy.
Save to Pinterest I remember my neighbor asking what smelled so good, and I realized that butter and garlic simmering together might be one of the most persuasive aromas a kitchen can make. She ended up staying for dinner, and we ate standing up because sitting felt like it would break the spell. That's when I knew this recipe had moved beyond weeknight rescue and into something small and essential.
Why This Works So Fast
Ditalini cooks in about eight minutes, which means your sauce can be ready by the time you drain the pasta. The small pasta shape is key—it's not like long strands that need special handling or chunky shapes that feel heavy. There's no béchamel to temper, no reduction to monitor obsessively, just butter warming cream and meeting pasta at exactly the right moment.
Making It Your Own
The beauty of this dish is that it's a canvas. Some nights I add a pinch of red pepper flakes for heat, other times I stir in a spoonful of mascarpone for extra richness. I've tossed in fresh spinach at the very end, which wilts in seconds from the warmth of the pasta, and I've scattered crispy breadcrumbs on top for texture when I wanted something a bit different.
Timing and Temperature
The entire dance of cooking and sauce-making should take you about fifteen minutes if you keep things moving gently. Medium heat is your friend here—you're not trying to brown or reduce aggressively, just warm everything through until it's glossy and welcoming. The moment the cheese melts and everything looks creamy, it's time to eat.
- Have all your ingredients prepped before the water boils so you're never scrambling.
- If the sauce breaks or looks too thick, a splash of warm pasta water or a bit more cream fixes it instantly.
- Serve immediately in warm bowls because this dish is best eaten right away, while the pasta is still hot and the sauce is still flowing.
Save to Pinterest This is the kind of recipe that reminds you why simple cooking is sometimes the most satisfying. When everything works in fifteen minutes, you remember that dinner doesn't need to be complicated to be lovely.
Recipe Questions & Answers
- → What type of pasta is best for this dish?
Small tubular pasta like ditalini works best as it holds the creamy sauce well and cooks quickly.
- → How can I make the sauce creamier?
Adding a splash more cream or a tablespoon of mascarpone can increase richness and creaminess.
- → Can I add extra flavor to the sauce?
Yes, a pinch of red pepper flakes adds gentle heat, while fresh parsley and lemon zest bring brightness.
- → How do I prevent the garlic from burning?
Sauté the minced garlic over medium heat just until fragrant and lightly softened, about 1-2 minutes, avoiding browning.
- → What’s the best way to reheat leftovers?
Gently warm the pasta in a skillet with a splash of milk or cream to restore the smooth sauce texture.