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 typically 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 largely 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 perfect spend most of their cooking time within the ingredient that cooks them finest. 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. Should you’re into crispy bits of salami in your pasta, you make them right here and save them for the tip. 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 additional 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 occasions for lunch and dinner within the final month than I’m even keen to confess right here, a protected area the place I can admit such issues. It’s cozy and fast and since all the pieces occurs in a single pot, there’s virtually no mess to scrub up, but it surely nonetheless tastes advanced and fussed-over. The peas are completely cooked little pops of sweetness they usually’re a perfect forkful match for the ditalini. The sauce is silky however unheavy; the crispy salami a heavenly accent. Come, make it an embarrassing quantity of occasions with me.
* Having a young person means, regretfully, these senses are heightened. Having a young person additionally signifies that once 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 facet after which the opposite one follows after” and I ought to “follow it a little bit” — new advanced simply dropped, thanks youngsters!
This Braiser! Whereas I’m often loyal to my authentic circa 2014 black matte braiser — glossy! trendy! — this time I couldn’t resist the deep, deep blue restricted version Staub x Smitten Kitchen Braiser we’ve got 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 authentic braiser over a decade in the past and when Staub stopped promoting them within the US, I requested if they may deliver 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 website. I hope you adore it too.
One-Pan Ditalini and Peas
- 4 tablespoons (60 ml) olive oil or 2 tablespoons olive oil + 2 tablespoons butter
- 2 ounces (55 grams) thinly-sliced salami, reduce into strips (non-compulsory)
- 4 cloves of garlic, minced
- Pink pepper flakes, to style
- 1 pound (16 ounces or 455 grams) raw 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 must defrost
- 1/2 cup (120 ml) heavy cream
- Finely-grated zest of half a lemon
- 1/2 cup freshly grated parmesan
- Chopped contemporary parsley, mint, or basil
Warmth pan over medium-high and add olive oil, heating it too. Add salami to olive oil and warmth, stirring, till it begins to crisp. Use a slotted spoon to take away it from the pan and drain it on a paper towel. Add garlic and a pinch or two of pepper flakes to the oil left within the pan and cook dinner, stirring, for 30 seconds to 1 minute. Add pasta, broth, and water and produce to a simmer. Prepare dinner, stirring sometimes, till pasta is al dente, about 2 minutes shy of done. Add peas and cook dinner for one minute extra. Add cream and cook dinner for 1 remaining minute. Style and modify seasoning, including extra salt and pepper if wanted. End with lemon zest, half the parmesan, all the crisped salami (if utilizing), and herbs. Minimize zested lemon half into wedges and serve on the facet for squeezing over, together with extra parmesan. Eat straight away.
