Creamy Ditalini Pasta is the kind of pasta that feels comforting from the first stir. Garlic warms gently in olive oil, cream simmers softly and the kitchen fills with a rich, cozy aroma. Ditalini is small, but it does big work here, catching every bit of sauce inside each tiny tube. The result is smooth, creamy, and deeply satisfying without feeling heavy. This is a quiet bowl of pasta, not flashy, just warm and dependable, the kind you crave when you want something soothing and filling at the same time.
Creamy Ditalini Pasta
Creamy Ditalini Pasta features a gentle cream-based sauce that is smooth, savory and perfectly emulsified with pasta water. The small pasta shape holds the sauce inside each piece for a rich, balanced bite.
Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil and salt it generously.
- Add the ditalini and cook until al dente. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat. Add the garlic and sauté until fragrant and pale golden, about 30 seconds.
- Lower the heat and add the heavy cream and milk. Stir gently and let it warm without boiling.
- Add salt, black pepper, and nutmeg. Simmer for 3 to 4 minutes until slightly thickened.
- Add the cooked pasta directly to the sauce and toss to coat.
- Add reserved pasta water a little at a time, stirring, until the sauce becomes silky and clings to the pasta.
- Remove from heat and stir in Parmigiano-Reggiano until fully melted and glossy.
- Finish with fresh parsley just before serving.
Notes
Because ditalini is small, it releases starch quickly. Always finish cooking it in the sauce so every piece absorbs flavor, not just the surface.
