If you are looking for a creamy and garlicy side dish, this one pot ditalini pasta recipe is for you. It is like getting the best parts of risotto and macaroni and cheese in one delicious dish. You have to try this one!
It seems like ditalini pasta has really burst onto the scene recently. It has been in a few viral recipes and now you see it everywhere.
It isn’t a new shape of pasta, however. It has been one of our favorites for quite some time.
We have used it in our copycat Portillo’s chopped salad for almost a decade now. It is also perfect in soups like my creamy Italian sausage and ditalini soup.
So, I thought it was interesting to see a whole chunk of the aisle of shame at Aldi devoted to ditalini pasta recently. You know it is a big deal when Aldi picks it up as a special item and gives it that much shelf space.
Don’t worry, I picked up several boxes.
Of course a couple of those boxes were quickly turned into this yummy side dish. It has great notes of parmesan cheese and a buttery texture.
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It is kind of like fettucine alfredo, but with a stronger garlic flavor and lighter sauce. Plus it is really simple to put together.
You just want to keep an eye on it so the pasta doesn’t burn once most of the liquid is absorbed. Otherwise, there isn’t really too much to it.
We have been enjoying serving it as a side dish with some Italian sausage links and broccoli. However, you could stir in chunks of chicken or shrimp and turn it into a meal if you want to.
You could also stir in some chopped spinach if you want to up your veggie intake. Of course, just about anything goes. Feel free to make it your own.
Just do yourself a favor and don’t sleep on this recipe. You should give it a try soon.
Creamy One Pot Ditalini Pasta With Parmesan Cheese
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic
- 16 ounces ditalini pasta
- 5 cups chicken broth
- ½ teaspoon salt
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- ¼ cup butter
- ground black pepper to taste
Instructions
- In a large sauce pan or sauté pan, heat the 2 Tablespoons olive oil over medium-high heat.
- Finely mince 4 cloves garlic and add them to the hot oil. Cook for about a minute. It should be fragrant, but be careful not to burn it.
- Add 16 ounces ditalini pasta and stir to coat in the garlic oil.
- Stir in 5 cups chicken broth and ½ teaspoon salt. Cook, stirring frequently, until most of the liquid is absorbed and the pasta is al dente.
- Add 1 cup grated Parmesan cheese, ½ cup heavy cream, and ¼ cup butter. Stir until creamy and uniform.
- Season to taste with ground black pepper and serve immediately.
Video
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