Made in just one pan this Ditalini pasta recipe combines crisp bacon, perfectly cooked pasta, broccoli and parmesan in a creamy sauce. It’s flavorful, comforting and ready in just 20 minutes!
Welcome to my newest obsession, Ditalini pasta. Recently, I had a quick stop in Italy on my way to South Africa. While I didn’t have a lot of time, I did make it count! I was on a mission to find all the best Italian foods and I stopped in this tiny little restaurant and asked what I should order. The waitress didn’t say a word, she just nodded her head and matched to the kitchen. She came back with an Aperol Spritz (amen) and a bowl of unbelievably creamy, flavorful bowl of ditalini pasta. That’s it. I’m a goner.
What is Ditalini Pasta?
It’s a teeny, tiny tube shaped pasta. The name means “little thimbles” in Italian, (honestly, how cute is that?).
Because this pasta is so small it cooks quickly, the hollow shape means it holds sauce well, so it’s basically works for any dish. Unlike larger pasta shapes it doesn’t need twirling or cutting to enjoy. It’s quick, simple and versatile.
Ingredients
- Ditalini Pasta: the cooking times are specifically for this pasta shape.
- Bacon: prosciutto also works nicely here.
- White onion and Broccoli: we will be sautéing the onion and lightly steaming the broccoli before adding it to the pasta. Never fear, if you want to make this dish sans veggies that will also work.
- Spices: garlic powder, onion powder, salt and pepper
- Chicken stock: vegetable stock is also a great option.
- Parmesan: Use a good quality cheese that has been finely grated so it melts nicely.
- Butter: yes honey.
- Heavy Cream: the little magic trick that turns this pasta from plain Jane to creamy comfort food.
How to make Creamy Ditalini Pasta
- In a large, deep skillet, cook the bacon over medium heat until it is nice and crispy. Transfer to a plate and pour off most of the grease, keeping about a tablespoon in the pan.
- Add the chopped onion to the skillet and sauté, stirring occasionally until the onion has softened. This will only take a few minutes.
- Add the uncooked pasta, broth, and seasonings to the skillet. Let it cook, stirring now and then, for about 8 minutes. Once most of the liquid is gone and the pasta is just shy of al dente, stir in the lightly steamed broccoli, parmesan, butter and heavy cream.
- Turn the heat all the way down to low, cover the skillet and allow it to cook for 3-4 minutes, giving it a nice stir occasionally.
- The dish is ready when the pasta and broccoli and tender. Top with the cooked bacon and additional parmesan before serving.
Storage
- This dish is best served fresh. While it can be reheated by microwaving in 30 second increments until warm the pasta and broccoli do not keep well for longer than a few days.
- I do not recommend freezing this dish.
Other Pasta Recipes
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Ditalini Pasta Recipe
This creamy Ditalini pasta with bacon, broccoli and parmesan is cooked in one pan from start to finish. It is flavorful, comforting, and ready in minutes!
Instructions
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In a large, deep skillet, cook the bacon over medium heat until crisp. Transfer to a plate and drain all but one tablespoon of grease.
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Add the onion and saute for a few minutes until softened.
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Stir in the uncooked pasta, broth and seasonings.
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Cook, stirring occasionally, for about 8 minutes, until most of the liquid is absorbed and the pasta is just shy of al dente.
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Add the lightly steamed broccoli, parmesan, butter, and heavy cream.
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Reduce heat to low, cover and cook for 3-4 minutes. Stirring occasionally, until the pasta and broccoli are tender.
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Top with the cooked bacon and extra parmesan before serving.
Tips:
*I do not list salt in the recipe because the salt content in parmesan and chicken stock can vary wildly. Just do a quick taste test and add salt accordingly.
Nutrition Information
Serving: 1.75 cups (roughly), Calories: 409kcal, Carbohydrates: 42g, Protein: 21g, Fat: 22g, Cholesterol: 62mg, Sodium: 1165mg, Fiber: 3.2g
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Hi, I’m Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I’ve spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I’m not in the kitchen or behind the camera, I’m using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.