one-pan ditalini and peas – smitten kitchen

Till lately, I used to be pretty ambivalent about one-pan pasta recipes. I respect them in a pinch [here’s a longtime favorite; and this is my total comfort food], however I generally discover that when the pasta is cooked in a sauce the entire time, it doesn’t fairly get that al dente definition and structural integrity that it does when cooked in water. I’m so glad I didn’t stop on them, although, as a result of with this recipe, to not be dramatic or something, however I really feel like I’ve lastly cracked the code.

What’s the key? It’s principally water. I do know, I do know, I can hear* your eye roll from right here. What I imply is, the one-pan pastas that work the most effective spend most of their cooking time within the component that cooks them greatest. And the magic — the flavour, the complexity — is within the layering that you simply do earlier than and after. Earlier than, we’re cooking garlic in a puddle of olive oil and/or butter. If you happen to’re into crispy bits of salami in your pasta, you make them right here and save them for the top. Then we add the water or broth, simply sufficient that you simply’ll have a small puddle left within the pan to construct your sauce upon. Two minutes earlier than the pasta is completed, we’re dumping in a complete bag of frozen peas — hear hear for no measuring! One minute later, we add some cream. On the finish, we end it with parmesan, the crispy salami (if utilizing), lemon zest, and a few further pepper flakes and mint, and that is the place I cease resisting being dramatic.

I can’t cease. I’ve made this, and variations on it, extra instances for lunch and dinner within the final month than I’m even prepared to confess right here, a secure house the place I can admit such issues. It’s cozy and fast and since every little thing occurs in a single pot, there’s virtually no mess to wash up, however it nonetheless tastes complicated and fussed-over. The peas are completely cooked little pops of sweetness they usually’re a super forkful match for the ditalini. The sauce is silky however unheavy; the crispy salami a heavenly accent. Come, make it an embarrassing quantity of instances with me.

* Having an adolescent means, regretfully, these senses are heightened. Having an adolescent additionally implies that after I rolled my eyes at a sure antic at dinner final night time, I used to be knowledgeable that my eyeroll was “bizarre” and “totally on one aspect after which the opposite one follows after” and I ought to “observe it a bit of” — new complicated simply dropped, thanks children!

This Braiser! Whereas I’m normally loyal to my unique circa 2014 black matte braiser — smooth! modern! — this time I couldn’t resist the deep, deep blue restricted version Staub x Smitten Kitchen Braiser we’ve on this spring, in case you noticed it right here. My obsession with this pan grows yearly. The story of this pan, and partnership, is that I purchased my unique braiser over a decade in the past and when Staub stopped promoting them within the US, I requested if they might convey them again. From there, the Staub x Smitten Kitchen Braiser was born. I discover it to be the proper dimension for 75% of the meals I cook dinner (stovetop, oven, oh and it’s dishwasher-safe too), which is why you see it so typically on this web site. I hope you like it too.

One-Pan Ditalini and Peas