Description
Creamy Ditalini Pasta is a rich and comforting dish made with small, tender pasta tossed in a creamy, savory sauce. This dish is perfect for a quick weeknight dinner or as a side to a larger meal.
Ingredients
Scale
- 1 lb (450g) ditalini pasta
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1/4 cup grated mozzarella cheese (optional, for extra creaminess)
Instructions
- Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving 1/2 cup of pasta water.
- While the pasta is cooking, heat the butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic to the skillet and cook for another 1-2 minutes, until fragrant.
- Reduce the heat to low and pour in the heavy cream and whole milk. Stir to combine and bring the mixture to a simmer. Let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the grated Parmesan cheese, dried oregano, salt, and black pepper. Taste and adjust the seasoning as needed. If you prefer a creamier sauce, you can add the mozzarella cheese at this point and stir until melted and smooth.
- Add the cooked ditalini pasta to the skillet and toss to coat the pasta in the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
- Serve the creamy ditalini pasta immediately, garnished with fresh chopped parsley and more Parmesan cheese, if desired.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a little heat.
- If you want to add protein, grilled chicken, bacon, or sautéed shrimp would pair nicely with this creamy pasta.
- For a lighter version, you can substitute half-and-half for the heavy cream, or use a lower-fat milk for a lighter sauce.
- This pasta can be stored in the fridge for up to 2-3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Comfort Food
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg