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Creamy Ditalini Pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Dried Ditalini Pasta bronze-cut preferred
  • 3 tbsp Extra Virgin Olive Oil
  • 3 Garlic Cloves
  • 1 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 1 cup Freshly Grated Parmigiano-Reggiano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Freshly Grated Nutmeg
  • 2 tbsp Fresh Parsley

Equipment

  • Large pot
  • 12-inch skillet
  • Colander
  • Wooden spatula
  • Microplane grater

Method
 

  1. Bring a large pot of water to a rolling boil and salt it generously.
  2. Add the ditalini and cook until al dente. Reserve 1 cup of pasta water, then drain.
  3. Heat olive oil in a wide skillet over medium heat. Add the garlic and sauté until fragrant and pale golden, about 30 seconds.
  4. Lower the heat and add the heavy cream and milk. Stir gently and let it warm without boiling.
  5. Add salt, black pepper, and nutmeg. Simmer for 3 to 4 minutes until slightly thickened.
  6. Add the cooked pasta directly to the sauce and toss to coat.
  7. Add reserved pasta water a little at a time, stirring, until the sauce becomes silky and clings to the pasta.
  8. Remove from heat and stir in Parmigiano-Reggiano until fully melted and glossy.
  9. 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.