My pantry was almost empty last Thursday when I found a forgotten box of ditalini pasta tucked behind the cereal. Thirty minutes later, my kids were scraping their plates clean! This little tube-shaped pasta soaks up flavors like magic. I've been making this Ditalini Pasta Recipe since my college days, changing it a bit each time. It's perfect when you need something comforting but don't have time for anything fancy. Grab that box of pasta sitting in your cabinet - I promise you've got everything else you need already!
Why You'll Love This Ditalini Pasta Recipe
This Ditalini pasta recipe has saved me from the dreaded "what's for dinner?" panic more times than I can count! It's that perfect balance of comforting and light that works year-round. My husband, who usually turns his nose up at "simple" pasta dishes, requests this one specifically. The tiny pasta shapes hold onto the creamy sauce in the most satisfying way, and each bite delivers the perfect combination of flavors.
I love that it uses basic ingredients I always have on hand, making it ideal for those nights when the fridge looks empty but everyone's starving. Even my picky niece cleared her plate! It's also incredibly versatile - we've had it as a main dish, as a side with chicken, and even as a cold pasta salad for picnics.
Jump to:
What You'll Need
This recipe uses simple ingredients that I almost always have in my kitchen! There's something magical about transforming these basics into something that tastes like it took hours to make.
Main Ingredients
- Pasta: Ditalini pasta (those cute little tubes)
- Bacon: Cut into small pieces
- Peas: Fresh or frozen both work
- Cream: Heavy cream gives the best richness
- Cheese: Freshly grated Parmesan
- Salt and Pepper: To taste
Optional Extras
For a little extra flavor in this Ditalini Pasta Recipe, try adding a pinch of red pepper flakes or some fresh herbs like basil or parsley. Sometimes I'll toss in a handful of cherry tomatoes or a bit of lemon zest if I'm feeling fancy!
Want perfect results? Use the measurements in the recipe card.
How to Make Ditalini Pasta Recipe
This simple pasta comes together in just a few easy steps - perfect for those nights when you need dinner on the table quickly!
Cook Pasta
Bring a large pot of salted water to a rolling boil. Add your ditalini pasta and cook according to package directions until al dente (usually about 8-10 minutes). Remember, these little pasta tubes cook faster than larger shapes! I always set a timer because I've definitely overcooked them while getting distracted with other things.
Can I cook ditalini pasta ahead of time? Yes, but I wouldn't recommend cooking it more than 30 minutes before you plan to use it. If you need to prep ahead, cook it 1-2 minutes less than package directions, drain, and toss with a tiny bit of olive oil to prevent sticking. This way, when you add it to the warm sauce later, it won't be overcooked.
Drain Pasta
When the pasta is al dente, reserve about ½ cup of the starchy pasta water (trust me, this is a game-changer for creating silky sauce), then drain the pasta. Don't rinse it - those starches on the outside help the sauce cling to each piece of ditalini.
Cook Bacon and Add Sauce Ingredients
While the pasta is cooking, crisp up your bacon pieces in a large skillet over medium heat until they're golden brown. Leave the bacon fat in the pan - it adds incredible flavor! Reduce the heat and add your cream, frozen peas, and Parmesan cheese. Let everything come to a gentle simmer. My daughter always steals a few peas from the bag while I'm cooking!
Add Pasta
Add your drained ditalini to the skillet and toss to coat in the creamy sauce. If it seems too thick, add a splash of that reserved pasta water you saved earlier. Stir until everything is well combined and the sauce coats each little pasta tube. The transformation from separate ingredients to cohesive dish happens so quickly, it still feels like magic to me!
Serve
Spoon into warm bowls and top with a little extra Parmesan cheese and fresh black pepper. My family dives in so quickly I can barely get it to the table! This pasta is best enjoyed immediately while it's hot and the sauce is at its creamiest.
I love how this Ditalini pasta recipe comes together in about 20 minutes but tastes like something that took much longer. The way the tiny pasta shapes hold little pockets of that creamy sauce makes each bite perfect!
Kitchen Secrets
- The secret to a perfectly creamy Ditalini Pasta Recipe is all in how you manage that pasta water! I learned this trick from my Italian neighbor who watched in horror as I drained my pasta down the sink one day.
- Always, always reserve about half a cup before draining. That starchy liquid is liquid gold for bringing a separated sauce back together or loosening up a sauce that's too thick.
- Another game-changer? Undercook the pasta by about a minute when boiling it. Those tiny tubes will continue cooking in the hot sauce, absorbing flavors while reaching the perfect texture.
- My most embarrassing dinner party moment taught me this - nothing worse than mushy, overcooked pasta!
Ingredient Substitutions & Variations
No ditalini in your pantry? Any short cut pasta works beautifully in this Ditalini pasta recipe - try small shells, orzo, or even elbow macaroni in a pinch! Not a bacon fan? Pancetta makes a delicious Italian-style swap, or go meatless with sautéed mushrooms for a vegetarian pasta dinner idea. My sister makes an amazing version with frozen corn instead of peas.
For a lighter option, try half-and-half instead of heavy cream. Want to add some protein? Shredded rotisserie chicken or canned tuna mix in perfectly. My husband loves when I add a pinch of red pepper flakes for a subtle heat that wakes up all the flavors!
Storage and Reuse Instructions
If you somehow end up with leftovers of this Ditalini Pasta Recipe (which rarely happens at our house!), just pop them in the fridge in a covered container. They'll stay good for about 3 days. The little pasta tubes soak up a lot of the sauce overnight - not a bad thing taste-wise, but it gets pretty thick.
When I reheat it, I add a splash of milk to loosen everything up again. My husband actually prefers the leftovers - he says the flavors get even better! For lunch the next day, I sometimes toss in a handful of halved cherry tomatoes and a drizzle of olive oil to freshen it up.
I don't recommend freezing this one though - the creamy sauce tends to separate and the texture of the pasta gets weird. But honestly, there are rarely any leftovers to worry about in our house!
What to Serve With Ditalini Pasta Recipe
This Ditalini Pasta Recipe is pretty filling on its own, but I usually throw together a quick side salad - just some mixed greens with a squeeze of lemon and olive oil. Nothing fancy! My 8-year-old insists on garlic bread for dipping.
Last week I made it with some grilled Italian sausages on the side and everyone was fighting over the last bits. In summer, we'll eat this out on the deck with a glass of pinot grigio for the adults and some fresh fruit for the kids.
FAQ
What can you use ditalini pasta for?
Ditalini Pasta Recipe is versatile and commonly used in soups like pasta e fagioli, pasta salads, and creamy skillet dishes. Its small, tube-like shape holds sauces well and is ideal for recipes requiring bite-sized pasta, as explained in this ultimate guide to pasta shapes.
What is Xavier soup?
Xavier soup is an Italian dish featuring semolina dumplings seasoned with Parmesan and nutmeg, served in a clear broth. It's traditionally enjoyed during festive occasions and offers a comforting, savory flavor.
Is ditalini the same as orzo?
No, ditalini and orzo differ in shape and texture. Ditalini are small tubes, while orzo resembles rice grains. Both are used in soups and salads but offer different mouthfeels, like in this orzo vegetable salad recipe.
Can I use ditalini for mac and cheese?
Yes, ditalini can be used for mac and cheese. Its small size allows it to hold creamy sauces effectively, making it a good alternative to traditional elbow macaroni.
More Recipes You'll Love
If you enjoyed this Ditalini Pasta Recipe, you'll definitely want to try my Italian pasta e fagioli soup that uses the same tiny pasta shapes but in a hearty bean broth. My creamy tomato pasta with fresh basil has been a reader favorite all summer long. For another quick weeknight Dinner, check out my lemon garlic pasta with vegetables - ready in just 15 minutes!
Did you make this recipe? Leave a comment below and let me know how it turned out! Looking for more pasta inspiration? Subscribe to my newsletter for a new pasta recipe delivered to your inbox every Friday.
Easy Ditalini Pasta Recipe with Crispy Bacon
Equipment
- 1 Large pot To cook the ditalini pasta
- 1 Measuring cup To reserve starchy pasta water
- 1 Large skillet To cook bacon and mix sauce
- 1 Spatula For stirring the sauce
- 1 Colander To drain the pasta
Ingredients
- 250 g ditalini pasta - Small tube pasta, cooked al dente
- 150 g bacon - Chopped into small pieces
- 1 cup frozen peas - No need to thaw
- 1 cup heavy cream - Full-fat for richness
- 0.75 cup Parmesan cheese - Freshly grated
- 0.5 teaspoon salt - Or to taste
- 0.25 teaspoon black pepper - Or to taste
- red pepper flakes - A pinch, for a bit of heat
- fresh herbs - Basil or parsley, chopped
- 0.5 cup cherry tomatoes - Halved, to stir in or serve on top
- lemon zest - For a fresh, bright touch
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook until al dente, about 8–10 minutes.
- Reserve pasta water and drain: Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta but do not rinse.
- Crisp the bacon: In a large skillet over medium heat, cook the chopped bacon until golden and crispy. Leave the bacon fat in the pan for flavor.
- Add sauce ingredients: Lower the heat and add cream, peas, and Parmesan to the skillet. Stir and let simmer gently for 2–3 minutes.
- Combine with pasta: Add the drained ditalini to the skillet and toss to coat in the creamy sauce. If too thick, add a splash of reserved pasta water.
- Finish and serve: Spoon the pasta into warm bowls and top with extra Parmesan and black pepper. Serve immediately while hot and creamy.
Leave a Reply