Ditalini Pasta

Heat the extra virgin olive oil in a large, lidded saucepan over medium-low heat

Add the minced garlic and stir for about 30 seconds, or until fragrant, being careful not to let it burn

Add the ditalini pasta to the saucepan and stir with the garlic for about 1 minute

Add the vegetable broth, salt, and black pepper to taste

Cover the saucepan and cook for about 2 minutes, then uncover and stir

Repeat covering and cooking in 30-second intervals, uncovering and stirring each time, until the ditalini is al dente, checking the box for reference cooking time

Check that some liquid remains in the pan when the pasta is cooked; if not enough, add about 1/4 to 1/3 cup additional vegetable broth (skip if you prefer a less soupy consistency)

Remove the saucepan from the heat and leave uncovered

Stir in the cream (or milk), salted butter, and freshly-grated Parmesan cheese until well combined

If making the chili crisp version, stir in the chili crisp, chickpeas, and extra Parmesan or Cheddar cheese now

Transfer to serving bowls and garnish with chopped fresh parsley if desired

Serve immediately and enjoy!