Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups dried ditalini pasta
- 3 cups chicken stock
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
Instructions
- Heat a large 12-inch skillet over medium-high heat. Add olive oil and garlic, sauté for 30 seconds.
- Stir in the dried ditalini and pour in chicken stock. Bring to a low boil and cook for 9–10 minutes.
- Reduce the heat and stir in the heavy cream.
- Add butter, salt, pepper, red pepper flakes (if using), and Parmesan. Stir until fully combined.
- Let the mixture simmer on low for 3–5 minutes. The sauce will thicken as it cools and be absorbed by the pasta.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve warm.
Notes
- Substitute vegetable stock for a vegetarian version.
- Add cooked chicken or sautéed mushrooms for a heartier meal.
- Use freshly grated Parmesan for best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 493
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 60mg
