Description
A quick and rich pasta dish cooked in one pan with butter, Parmesan, and minimal cleanup, perfect for busy weeknights.
Ingredients
Main ingredients
- 1.5 cups dry ditalini pasta
- 2.5-3 cups chicken broth (Use hot broth for faster cooking.)
- 3 cloves garlic (minced)
- 1/3 cup heavy cream (For a lighter sauce, substitute with whole milk.)
- 3-4 tablespoons salted butter
- 1/2 cup parmesan cheese (plus more for serving) (Use good grated parmesan for better melting.)
- 1/2 teaspoon salt (Adjust to taste.)
- 1/2 teaspoon pepper (Adjust to taste.)
- 2 tablespoons olive oil
- optional fresh parsley and red pepper flakes (For garnishing.)
Instructions
Cooking Steps
- In a large skillet over medium low, add in two tablespoons olive oil and garlic and sauté until fragrant, about 30 seconds.
- Sprinkle in the pasta (about 1 1/2 cups) and stir around with the garlic to evenly combine.
- Pour in the chicken broth (enough to cover the pasta) and add 1/2 teaspoon each of pepper and salt, then bring to a boil.
- Once boiling, cover the skillet with a lid and reduce heat to a simmer. Cook covered for about 9-10 minutes.
- Remove the lid and stir the pasta, sampling for doneness. Allow the broth to be absorbed as the pasta cools.
- Drizzle in the heavy cream and stir to incorporate while over heat for about 1 minute.
- Remove from heat and add in the butter and parmesan cheese. Stir until melted.
- Taste and adjust seasoning with more salt and pepper if needed. Add red pepper flakes for extra heat if desired.
- If the pasta needs more time, cover and let it rest off the heat for a minute or two.
Notes
To store leftovers, let the pasta cool, then move it to an airtight container and refrigerate for up to three days. Reheat gently in a skillet with a splash of broth or cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Italian