{"id":271827,"date":"2025-06-04T02:48:23","date_gmt":"2025-06-04T02:48:23","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/one-pan-ditalini-and-peas-smitten-kitchen\/"},"modified":"2025-06-04T02:48:23","modified_gmt":"2025-06-04T02:48:23","slug":"one-pan-ditalini-and-peas-smitten-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=271827","title":{"rendered":"one-pan ditalini and peas \u2013 smitten kitchen"},"content":{"rendered":"


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Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [here\u2019s<\/a> a longtime favorite; and this<\/a> is my total comfort food], but I sometimes find that when the pasta is cooked in a sauce the whole time, it doesn\u2019t quite get that al dente<\/em> definition and structural integrity that it does when cooked in water. I\u2019m so glad I didn\u2019t quit on them, though, because with this recipe, not to be dramatic or anything, but I feel like I\u2019ve finally cracked the code.<\/p>\n

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What\u2019s the secret? It\u2019s mostly<\/em> water. I know, I know, I can hear* your eye roll from here. What I mean is, the one-pan pastas that work the best spend most of their cooking time in the element that cooks them best. And the magic \u2014 the flavor, the complexity \u2014 is in the layering that you do before and after. Before, we\u2019re cooking garlic in a puddle of olive oil and\/or butter. If you\u2019re into crispy bits of salami in your pasta, you make them here and save them for the end. Then we add the water or broth, just enough that you\u2019ll have a small puddle left in the pan to build your sauce upon. Two minutes before the pasta is done, we are dumping in an entire bag of frozen peas \u2014 hear hear for no measuring! One minute later, we add some cream. At the end, we finish it with parmesan, the crispy salami (if using), lemon zest, and some extra pepper flakes and mint, and this is where I stop resisting being dramatic.<\/p>\n

\"one-pan<\/p>\n

I can\u2019t stop. I\u2019ve made this, and variations on it, more times for lunch and dinner in the last month than I\u2019m even willing to admit here, a safe space where I can admit such things. It\u2019s cozy and quick and because everything happens in one pot, there\u2019s almost no mess to clean up, but it still tastes complex and fussed-over. The peas are perfectly cooked little pops of sweetness and they\u2019re an ideal forkful match for the ditalini. The sauce is silky but unheavy; the crispy salami a heavenly accent. Come, make it an embarrassing amount of times with me.<\/p>\n

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* Having a teenager means, regretfully, these senses are heightened. Having a teenager also means that when I rolled my eyes at a certain antic at dinner last night, I was informed that my eyeroll was \u201cweird\u201d and \u201cmostly on one side and then the other one follows after\u201d and I should \u201cpractice it a little\u201d \u2014 new complex just dropped, thanks kids!<\/p>\n

\"\"<\/a>This Braiser!<\/b> While I\u2019m usually loyal to my original circa 2014 black matte braiser \u2014 sleek! fashionable! \u2014 this time I couldn\u2019t resist the deep, deep blue limited edition Staub x Smitten Kitchen Braiser<\/strong> we have in this spring, in case you spotted it here. My obsession with this pan grows every year. The story of this pan, and partnership, is that I bought my original braiser over a decade ago and when Staub stopped selling them in the US, I asked if they could bring them back<\/a>. From there, the Staub x Smitten Kitchen Braiser<\/a> was born. I find it to be the perfect size for 75% of the food I cook (stovetop, oven, oh and it\u2019s dishwasher-safe too), which is why you see it so often on this site<\/a>. I hope you love it too.<\/p>\n

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