Viral Pasta
Viral Pasta
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 1/2 cup ditalini pasta
- 2 cups chicken broth, up to 3 cups, as needed
- 1/3 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon garlic chili crisp
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 2
Add the ditalini pasta to the skillet and stir well to coat the pasta with the olive oil and garlic. Ensure the pasta covers the bottom of the pan in a single layer as much as possible.
⏱️ 1 min
- 3
Pour in 2 to 3 cups of chicken broth, ensuring there is enough liquid to just cover the pasta. Bring the broth to a boil, then reduce the heat to a simmer. Cover the skillet and let it simmer for 8 to 10 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 10 min
- 4
While the pasta is simmering and the liquid is reducing, pour in the heavy cream and stir to combine.
⏱️ 1 min
- 5
Once most of the liquid has boiled away and the pasta is cooked, remove the skillet from the heat. Add the butter and stir until it is completely melted and incorporated into the pasta.
⏱️ 1 min
- 6
Stir in the garlic chili crisp, 1/2 cup of grated Parmesan cheese, and the chopped parsley until everything is well combined.
⏱️ 1 min
- 7
Season the pasta with salt and black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Pasta
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 1/2 cup ditalini pasta
- 2 cups chicken broth, up to 3 cups, as needed
- 1/3 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon garlic chili crisp
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 2
Add the ditalini pasta to the skillet and stir well to coat the pasta with the olive oil and garlic. Ensure the pasta covers the bottom of the pan in a single layer as much as possible.
⏱️ 1 min - 3
Pour in 2 to 3 cups of chicken broth, ensuring there is enough liquid to just cover the pasta. Bring the broth to a boil, then reduce the heat to a simmer. Cover the skillet and let it simmer for 8 to 10 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 10 min - 4
While the pasta is simmering and the liquid is reducing, pour in the heavy cream and stir to combine.
⏱️ 1 min - 5
Once most of the liquid has boiled away and the pasta is cooked, remove the skillet from the heat. Add the butter and stir until it is completely melted and incorporated into the pasta.
⏱️ 1 min - 6
Stir in the garlic chili crisp, 1/2 cup of grated Parmesan cheese, and the chopped parsley until everything is well combined.
⏱️ 1 min - 7
Season the pasta with salt and black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min