Ditalini pasta, or small tubes, is deliciously prepared with a simple combination of leeks, garlic, cream and Pecorino Romano cheese. Use Parmesan cheese instead if desired. This makes 4 side dishes or starters, or 2 mains.
I made this healthir by using light cream instead of heavy. I also used more leeks and less cheese. Very good and creamy, I will make again! - 10 Nov 2008 (Review from Allrecipes US | Canada)
My daughter, who is an excellent cook, served this at Easter. The only change she made was substituting light cream for the heavy cream; it was delicious. I hope she makes it a tradition. - 09 Apr 2007 (Review from Allrecipes US | Canada)
Mmmm, I really enjoyed this smooth and creamy pasta side dish. (Hubs not so much, but then that was a given, considering he doesn’t like “stinky” cheeses like Parmesan, Romano, etc. Even so, he still scarfed it right up!) I had an “Autumn Harvest” special blend orzo I wanted to use, so I substituted that for the ditalini. While it obviously gave this dish extra flavor it wouldn’t have had on its own, I have no doubt I would have enjoyed this just as much had I used the ditalini. The leek was a creative and interesting addition that along with the heavy cream and cheese made a really rich and delectable sauce. I served this with “Veal Marsala,” and “Sauteed Green Beans,” both recipes from this website. - 23 Nov 2011 (Review from Allrecipes US | Canada)