15-Minute Garlic Parmesan Pasta (Print Version)

One-pot ditalini pasta in creamy garlic-Parmesan sauce ready in 15 minutes.

# What You'll Need:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 6.3 cups water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - ¾ cup heavy cream
07 - ⅓ cup whole milk
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 3 oz finely grated Parmesan cheese (plus extra for serving)
11 - 2 tbsp chopped fresh parsley (optional)

# How to Make It:

01 - Bring 6.3 cups water to a boil in a large pot. Add 1 tsp salt and 10.5 oz ditalini pasta. Cook until al dente as per package instructions, stirring occasionally. Reserve ⅓ cup pasta water, then drain the pasta.
02 - In the same pot, melt 2 tbsp unsalted butter over medium heat. Add 4 cloves finely minced garlic and sauté for 1–2 minutes until fragrant without browning.
03 - Pour in ¾ cup heavy cream and ⅓ cup whole milk. Stir to combine and bring to a gentle simmer.
04 - Return cooked ditalini to the pot and stir to coat evenly with the sauce.
05 - Gradually stir in 3 oz finely grated Parmesan until fully melted and sauce is creamy. Adjust consistency by adding reserved pasta water gradually if sauce is too thick.
06 - Season with ½ tsp freshly ground black pepper and ¼ tsp crushed red pepper flakes if desired. Stir well.
07 - Serve immediately topped with additional Parmesan and 2 tbsp chopped fresh parsley, if using.

# Expert Tips:

01 -
  • It actually comes together in 15 minutes, no cheating with the timer.
  • The sauce is silky and clings to every little pasta tube in the most satisfying way.
  • You probably have everything already, which feels like a small victory.
02 -
  • Reserve pasta water before draining—that starchy liquid is liquid gold for adjusting sauce consistency without breaking the emulsion.
  • Add cheese gradually and keep stirring; dump it all in at once and you'll end up with clumps instead of a smooth sauce.
03 -
  • Use a microplane grater for Parmesan—it gets finer than box graters and melts infinitely smoother into the sauce.
  • Have all your ingredients prepped and sitting next to the stove before you start cooking; this dish moves fast and there's no time to chop garlic mid-recipe.
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