When you need a warm, comforting bowl of saucy pasta in under 15 minutes, this pastina recipe is the answer! Cheesy, budget-friendly, and endlessly satisfying, it’s the kind of dish you’ll return to again and again.
Table of Contents
If you’re looking for ways to easily add more flavor to your pasta dishes, cooking the pasta directly in stock or broth is the way to go! Every piece of pasta absorbs a deep, savory flavor from the inside out.
By stirring in the butter and Parmesan off the heat, you avoid breaking the cheese’s delicate proteins, resulting in an incredibly silky, rich coating that clings beautifully. The result is a luxurious yet simple dish where every ingredient works in perfect harmony.
Ingredient notes
- Pastina pasta – This is a tiny, star-shaped pasta. Acini de pepe is a great example of a type of pastina pasta, but you could also use ditalini or orzo pasta. Only cook until al dente.
- Chicken stock – I like to use low-sodium stock for better control over the level of salt in this dish.
- Parmesan – Always use freshly grated parmesan for the best flavor. You could use pecorino romano instead.
- Butter – Gives richness and a silky consistency to the pasta. Salted butter can be used, but then you’ll need to adjust the salt added to the chicken stock mixture.
- Kosher salt and black pepper – Enhances the flavors of the dish. Plus more to taste.
How to make it
- Cook the pasta: Add the chicken stock to a medium pot and season with a pinch of salt and pepper. Bring to a boil. Add the pastina and stir. Cook for 5-8 minutes (or according to package directions), until al dente, stirring occasionally to prevent sticking.
- Make the cheese sauce: Remove the pot from the heat, and add the parmesan and butter. Stir continually for 1-2 minutes to coat the pasta in the cheese and to thicken the sauce. Season with additional salt and pepper, to taste.
- Garnish and serve: Enjoy in bowls garnished with additional grated parmesan cheese.
The advantages of cooking pasta in stock
Cooking pasta in stock or broth instead of salted water infuses the noodles with deeper, savory flavor from within and creates a richer, more cohesive final dish. That said, this cooking technique is best for light or simple sauces, and you should always try to reduce added salt to avoid over-seasoning.
Here are two other pasta dishes that use this clever hack:
- Tortellini in Brodo: Tortellini en Brodo is a wonderfully simple yet deeply satisfying appetizer, prepared by gently simmering cheese-filled tortellini in a rich chicken broth.
- Instant Pot Spaghetti: Instant Pot Spaghetti is a quick and flavorful weeknight dinner the whole family will enjoy! Made with basic ingredients, this comforting classic spaghetti dish comes together in just 30 minutes.
Tips and tricks
- Stir the parmesan and butter off the heat to create a creamier, more emulsified sauce without curdling the cheese.
- Boil the pasta only until al dente to preserve good texture in this dish. The residual heat will cook it further when the sauce is made.
- Taste and adjust seasoning just before serving.
- Let the pastina rest for 1 minute after stirring in the cheese and butter to allow the sauce to thicken naturally before serving.
- Use a large enough pot to comfortably hold all of the ingredients.
- Be mindful of additional salt content in ingredients. I prefer to use unsalted butter and low-sodium chicken stock as a way to better control the level of salt in my cooking.
Variations
Packed with rich, cheesy flavor, this pasta dish is perfect on its own, yet simple enough to customize. Here are some ways to add your own twist:
- Gluten-free – Use gluten-free pasta to cater to allergies. You could also make this dish with gnocchi.
- Vegan pastini – Use dairy-free parmesan cheese and butter.
- Spicy kick: Stir in crushed red pepper flakes into the sauce to give it a kick of heat.
- Add veggies: Toss a handful of baby spinach or green peas in with the sauce and pasta until heated through just before serving.
- Flavor boosts: Try adding a dollop of this tangy gremolata sauce to your finished pasta. Or, swirl in some kale pesto or arugula pesto. Or, top your bowl with these fried capers.
Serving suggestions
Use this pastina as a base for Chicken Piccata, Shrimp Piccata, Osso Buco, or sliced Parmesan Chicken Cutlets. It’s also just as delicious as is, served alongside a choice of simple sides, such as:
- Complete the meal with the BEST Italian Desserts!
Storing
- Store leftover pastina in an airtight container in the fridge for 3-4 days.
- Gently reheat your saucy pasta on the stovetop with a splash of water, chicken stock, or melted butter to restore its texture, stirring over low to medium heat until warmed through. Add freshly grated Parmesan just before serving.
Erin’s wine pairings for this pastina recipe
Elevate this simple pasta dish with a quality glass of wine. Here’s what I recommend:
- Chardonnay is a perfect match with the buttery richness and parmesan cheese sauce in this recipe.
- For more pairing inspiration, be sure to explore some of The Best Wine with Pasta: 7 Great Options!
More simple pasta recipes
Did you make this pastina recipe?
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Full Recipe
Easy Pastina Recipe
Equipment
Ingredients
- 1 cup pastina
- 2 ½ cups chicken stock (low-sodium)
- 1/2 cup parmesan cheese (grated + extra to serve)
- 1 Tablespoon butter
- Salt and black pepper to taste
Instructions
- Add the 2 ½ cups chicken stock to a medium pot and season with a pinch of salt and pepper. Bring to a boil.
- Add the 1 cup pastina and stir. Cook for 5-8 minutes (or according to package directions), until al dente, stirring occasionally to prevent sticking.
- Remove from the heat, and add the 1/2 cup parmesan cheese and 1 Tablespoon butter. Stir continually for 1-2 minutes to coat the pasta in the cheese and to thicken the sauce. Season with additional salt and pepper, to taste.
- Enjoy in bowls garnished with additional parmesan cheese.
Notes
- Store leftover pastina in an airtight container in the fridge for 3-4 days.
- Gently reheat your saucy pasta on the stovetop with a splash of water, chicken stock, or melted butter to restore its texture, stirring over low to medium heat until warmed through. Add freshly grated Parmesan just before serving.
- Stir the parmesan and butter off the heat to create a creamier, more emulsified sauce without curdling the cheese.
- Boil the pasta only until al dente to preserve good texture in this dish. The residual heat will cook it further when the sauce is made.
- Taste and adjust seasoning just before serving.
- Let the pastina rest for 1 minute after stirring in the cheese and butter to allow the sauce to thicken naturally before serving.
- Use a large enough pot to comfortably hold all of the ingredients.
- Be mindful of additional salt content in ingredients. I prefer to use unsalted butter and low-sodium chicken stock as a way to better control the level of salt in my cooking.
- Gluten-free – Use gluten-free pasta to cater to allergies. You could also make this dish with gnocchi.
- Vegan pastini – Use dairy-free parmesan cheese and butter.
- Spicy kick: Stir in crushed red pepper flakes into the sauce to give it a kick of heat.
- Add veggies: Toss a handful of baby spinach or green peas in with the sauce and pasta until heated through just before serving.
- Flavor boosts: Try adding a dollop of this tangy gremolata sauce to your finished pasta. Or, swirl in some kale pesto or arugula pesto. Or, top your bowl with these fried capers.
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