Easy Pastina Recipe

Overhead close up of spoon dipping into bowl of pastina.

Course: Side Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 278kcal

Author: Platings and Pairings

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.

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Equipment

Medium Pot

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

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.

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

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.

Nutrition