15-Minute Garlic Parmesan Pasta (Printable Version)

Creamy garlic and Parmesan sauce tossed with tender ditalini pasta for a fast, comforting meal.

# What You’ll Need:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 1.6 qt water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 6.8 fl oz heavy cream
07 - 3.4 fl oz whole milk
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 2.8 oz finely grated Parmesan cheese (plus extra for serving)
11 - 2 tbsp chopped fresh parsley (optional)

# Step-by-Step Guide:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook according to package instructions until al dente, stirring occasionally. Reserve 3.4 fl oz of pasta water, then drain the pasta.
02 - In the same pot, melt the butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Pour in the heavy cream and whole milk. Stir to combine, then bring to a gentle simmer.
04 - Return the cooked ditalini to the pot. Stir to fully coat the pasta in the sauce.
05 - Gradually add the grated Parmesan, stirring constantly until fully melted and the sauce is creamy. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
06 - Season with black pepper and red pepper flakes if using.
07 - Serve immediately, garnished with additional Parmesan and chopped parsley if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when you actually spent minutes.
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy dinner.
  • The silky sauce clings to every piece of pasta in a way that feels indulgent without being fussy.
02 -
  • Grate your Parmesan fresh—pre-grated cheese has cornstarch that makes the sauce turn grainy and separated instead of creamy.
  • Reserve pasta water before draining; its starch is what saves a too-thick sauce and helps the cheese incorporate smoothly instead of clumping.
  • Don't let the garlic brown or the cream will pick up a bitter note that no amount of cheese can fix.
03 -
  • Cook the pasta one minute under the suggested time if you like it softer in the sauce; the residual heat and sauce will finish cooking it gently.
  • Warm your serving bowls under hot water before plating so the pasta stays creamy longer instead of cooling and seizing up.
Return