Until recently, I was quite indifferent towards one-pan pasta recipes. I appreciate their convenience in a hurry [here’s a long-standing favorite; and this is my go-to comfort food], but I sometimes feel that when the pasta cooks in the sauce the entire time, it doesn’t achieve that al dente texture and firmness that it gets when cooked in water. However, I’m thrilled I didn’t give up on them, as I believe this recipe has finally unlocked the secret.
What’s the trick? It’s primarily water. I know, I can already hear your eye roll. What I mean is that the most successful one-pan pastas spend the majority of their cooking time in the medium that cooks them best. The charm — the flavor, the depth — emerges from the layering done before and after. Initially, we cook garlic in a pool of olive oil and/or butter. If you enjoy crispy bits of salami in your pasta, this is the time to prepare them and set them aside for later. Next, we pour in the water or broth, just enough to leave a small puddle in the pan for your sauce. Two minutes before the pasta is finished, we toss in an entire bag of frozen peas — hooray for no measuring! One minute later, we mix in some cream. Finally, we top it off with parmesan, the crispy salami (if included), lemon zest, some extra pepper flakes, and mint, which is where I stop holding back on the drama.
I can’t help it. I’ve made this and variations of it more times for lunch and dinner in the past month than I can honestly confess, even in this safe space where I can admit such things. It’s warm and quick, and since everything is made in one pot, the cleanup is minimal, yet it still tastes intricate and well-crafted. The peas provide perfectly cooked bursts of sweetness, complementing the ditalini perfectly. The sauce is creamy but not heavy, and the crispy salami adds a delightful touch. Come on, let’s make it an embarrassing number of times together.
* Having a teenager means, unfortunately, my senses are heightened. Having a teenager also means that when I rolled my eyes at a certain incident during dinner last night, I was told my eye roll was “weird” and that it “mostly happens on one side before the other follows” and that I should “practice it a little” — new complexity alert, thanks kids!
This Braiser! While I usually stick to my original black matte braiser from 2014 — sleek! stylish! — this time I couldn’t resist the deep, stunning blue limited edition Staub x Smitten Kitchen Braiser we have this spring, in case you noticed it here. My infatuation with this pan grows each year. The backstory is that I purchased my original braiser over ten years ago, and when Staub stopped selling them in the US, I inquired if they could bring them back. This led to the creation of the Staub x Smitten Kitchen Braiser. I find it to be the ideal size for approximately 75% of the meals I prepare (stovetop, oven, and it’s dishwasher-safe too), which is why you see it frequently on this site. I hope you love it as much as I do.
One-Pan Ditalini and Peas: I'm using soppressata in this dish, but any salami will work. The salami is entirely optional if you prefer to keep this meal vegetarian; it primarily adds a salty note. If you would rather just cook the pasta in water, use 6 cups and remember to salt it for flavor. If you’re like me and use Better than Bouillon as a broth base (I particularly like this one here), you can add the base/paste directly to the garlic, then simply incorporate 6 full cups of water. If you happen to have fresh peas, you're in luck; you can add them about 30 seconds later than the recipe suggests.
Ingredients:
- 4 tablespoons (60 ml) olive oil or 2 tablespoons olive oil + 2 tablespoons butter
- 2 ounces (55 grams) thinly sliced salami, cut into strips (optional)
- 4 cloves of garlic, minced
- Red pepper flakes, to taste
- 1 pound (16 ounces or 455 grams) uncooked ditalini pasta
- 4 cups (945 ml) vegetable broth (salted or low-sodium; if unsalted, add salt)
- 2 cups (475 ml) water
- 2 cups frozen peas (from 1 10-ounce or 285-gram bag), no need to thaw
- 1/2 cup (120 ml) heavy cream
- Finely grated zest of half a lemon
- 1/2 cup freshly grated parmesan
- Chopped fresh parsley, mint,
This comforting and speedy pasta recipe is prepared in a single pot, resulting in minimal cleanup. It features a creamy, light yet intricate sauce, along with delightful bursts of sweetness from the peas.