Until recently, I was quite vague about the one-bread pasta recipe. Thank you in a pinch (a longtime favorite. This is my perfect comfortable food), but I can see that when pasta is cooked all the way in sauce, I can’t get the integrity of that al dente definition and structure that it does when cooked in water. But I’m very happy that they didn’t quit because it wasn’t dramatic in this recipe.
What is the secret? It is mainly water. I know, I know, I can hear your eye roll from here. What I mean is that one-punch pasta, the best for the best work, spends most of your cooking time on the best cooking elements. And the magic – flavor, complexity – lies in the layering you do back and forth. Previously, I cooked garlic in puddles of olive oil and butter. If you’re interested in the crispy bits of salami in pasta, make them here and save them at the end. Then add water or soup. Just now, a small puddle of water remains in the bread, accumulating the sauce. Two minutes before the pasta is complete, we throw it all over the bag of frozen peas – listen without measurement! After 1 minute, add the cream. Finally, we finish it with Parmesan, sackey salami (if you use), lemon zest, some extra pepper flakes and mint.
I can’t stop. I made this and a variation of it. I’m even happy to acknowledge here a safe space where I can admit such things for lunch and dinner last month. It’s cozy, fast, everything happens in one pot, so there’s little confusion to clean up, but it still tastes complicated and fussy. The peas are a small pop of perfectly cooked sweetness, making it the ideal folkful match for Ditalini. The sauce is silky but gentle. Crispy salami is a heavenly accent. Come and make it an embarrassing number of times with me.
* Having a teenager, unfortunately, means that these sensations will increase. Having a teenager also means that when I rolled my eyes with a certain anti-anticipation at dinner last night, I was informed that my eye roll was “strange” and “mainly to one side.”
This gray! I’m usually loyal to the Black Matte Bliser from around 2014, but refined! Fashionable! -This time, we couldn’t resist the deep blue limited edition Staub x Smitten Kitchen Braiser we have this spring. My obsession with this pot grows every year. This bread story and partnership is that I purchased the original Blazer over a decade ago. When Staub stopped selling them in the US, I asked if they could get them back. From there, Staub x Smitten Kitchen Craiser was born. I think it’s the perfect size for 75% of the food I cook (Stovetop, Oven, Oh, and it’s also dishwasher safe). That’s why I often see it on this site. I hope you love it too.
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One Pan Diterini and Peas
Heat the pan over medium height, add olive oil and heat. Add salami to the olive oil and stir to make it crispy. Remove from the pan using a slotted spoon and drain it with a paper towel. Add garlic and a pinch or two pepper flakes to the remaining oil in the pan and stir for 30 seconds to 1 minute. Add pasta, soup and water and simmer. Cook, stirring occasionally until pasta is al dente. Add the peas and cook for another minute. Add the cream and cook for the last minute. Taste and adjust the flavor and seasonings, and add salt and pepper if necessary. Finish with lemon rind, half of Parmesan, salami (if used), and all of herbs. Cut half of the skin into wedges, squeeze and place on the sides to add Parmesan. Eat immediately.
