Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [here’s a longtime favorite; and this is my total comfort food], but I sometimes find that when the pasta is cooked in a sauce the whole time, it doesn’t quite get that al dente definition and structural integrity that it does when cooked in water. I’m so glad I didn’t quit on them, though, because with this recipe, not to be dramatic or anything, but I feel like I’ve finally cracked the code.
What’s the secret? It’s mostly 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 — the flavor, the complexity — is in the layering that you do before and after. Before, we’re cooking garlic in a puddle of olive oil and/or butter. If you’re 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’ll 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 — 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.
I can’t stop. I’ve made this, and variations on it, more times for lunch and dinner in the last month than I’m even willing to admit here, a safe space where I can admit such things. It’s cozy and quick and because everything happens in one pot, there’s 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’re 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.
* 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 “weird” and “mostly on one side and then the other one follows after” and I should “practice it a little” — new complex just dropped, thanks kids!
This Braiser! While I’m usually loyal to my original circa 2014 black matte braiser — sleek! fashionable! — this time I couldn’t resist the deep, deep blue limited edition Staub x Smitten Kitchen Braiser 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. From there, the Staub x Smitten Kitchen Braiser was born. I find it to be the perfect size for 75% of the food I cook (stovetop, oven, oh and it’s dishwasher-safe too), which is why you see it so often on this site. I hope you love it too.
Video
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, 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 defrost
- 1/2 cup (120 ml) heavy cream
- Finely-grated zest of half a lemon
- 1/2 cup freshly grated parmesan
- Chopped fresh parsley, mint, or basil
Previously
6 months ago: Halloumi and Fall Vegetable Roast
1 year ago: Grilled Feta with Asparagus Chimichurri
2 years ago: Easy Strawberry Lemonade
3 years ago: Double Chocolate Chip Muffins
4 years ago: Classic Shortbread, Quick, Easy Salsa, and Twisty Cinnamon Buns
5 years ago: Rhubarb Cordial
6 years ago: Braised Ginger Meatballs In Coconut Broth
7 years ago: Triple Coconut Cream Pie
8 years ago: Pistachio Cake and A Really Great Pot of Chickpeas
9 years ago: Potato Pizza, Even Better, Carrot Tahini Muffins and Sheet Pan Chicken Tikka
10 years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toasts and Maple Pudding Cake
11 years ago: Lamb Meatballs with Feta and Lemon
12 years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey
13 years ago: Pasta with Garlicky Broccoli Rabe, Classic Ice Cream Sandwiches and Cinnamon Toast French Toast
14 years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast
15 years ago: Tangy Spiced Brisket
16 years ago: Pickled Grapes with Cinnamon and Black Pepper and Buttermilk Ice Cream
17 years ago: Fork-Crushed Purple Potatoes, Whole Wheat Apple Muffins, and Caramelized Shallots
18 years ago: Black Bean Confetti Salad, Margarita Cookies and Tequila Lime Chicken
Well, this is immediately going on next week’s menu plan. Looks amazing!
What would be a good replacement for the heavy cream if I want to make this dairy free?
I find homemade cashew cream works great in pasta dishes, though haven’t tried it here. For my cashew cream I blend 1 part cashews with 2 parts water. Vitamix or equivalent or let cashews soak 30 min first if using regular blender
Thank you!
Not me over here googling vegetarian salami substitutes so I can try this!
I bet crisply salty wild mushrooms (or button mushrooms, though they don’t get quite as crispy) would be amazing!
I used Field Roast Pepperoni and it turned out great! I think even a chopped up vegetarian sausage could be good too.
Silk makes non dairy heavy cream it’s amazing and behaves and tastes exactly the same!!!
Any chance of making this dairy light? The heavy cream would kill me.
You can really tweak this to your tastes. The basic pasta-cooking method will work even if there’s no cream at the end. Might even be good with some pesto stirred in!
I use sour cream sometimes to get that creaminess like in that chicken noodle casserole recipe I have to add extra stock until you you get consistency you like. Also I’ve gotten by with less heavy cream sometimes like 1/2 or try 1/2 & 1/2 I haven’t made this yet but I do make chicken pot pie and for that a little goes a long way for husband he actually prefers it that way. Hope this helps I’m looking forward to making this husband loves salami. I keep it for scrambled eggs with some cheese💙
This looks wonderful. I’m curious whether it’s worth trying with gluten-free pasta (celiac here).
I haven’t worked with them a lot but I bet it would work similarly. Just might need a different liquid level — i.e. if it seems cooked enough and there’s a lot of liquid left, just drain some off — or cooking time.
Looks amazing! I’m curious if this would also work with chicken broth, or would you recommend sticking with vegetable broth?
Chicken will be fine, but it can impart more of a, uh, chicken-y flavor. Not bad if you don’t mind it.
I always substitute chicken broth for veg as I make it weekly and I kind of dislike vegetable broth. I personally never mind the chicken-y flavor and the recipe already has meat.
As a single senior, one pound of pasta is way too much for me, even if I use leftovers the next day. While it appears easy to half, I would prefer to make it all, divide and freeze for even easier, quick meals at a later date or in case I have unexpected grandkids for a meal. I do this to several other pasta dishes. Would this work with the heavy cream? Suggestions for the best method of reheating?
I freeze heavy cream in ice cube trays because it’s not something I need a lot of often. I made this recipe for dinner tonight and threw a couple of cubes of cream in to finish. They needed an extra minute or two to melt but the result was delicious
Made this tonight, keep it vegetarian. Sooo delicious with fresh basil, lemon and parmesan. Thanks Deb for another delightful recipe!
Meant to say “kept” it vegetarian.
1/6 lb is a normal serving for a senios but this makes plenty for leftover.
My guess is no, I don’t think it would freeze well with the cream sauce. Perhaps sometime when the grandkids are over you can make the whole recipe and then freeze just a small portion and see how it does.
Delish!!
The greatest one pan pasta from this site is missing from your list, and clearly this recipe’s sibling! I’m, of course, referring to the tortellini with prosciutto and peas which was on regular rotation here until I discovered I have a toddler who doesn’t eat peas. (Despite her feelings, we’re having the pea and feta fritters from Keepers for dinner because she’ll eat them if she can’t pick them out)
I thought the same as well! The tortellini is also in heavy rotation in our family and we have some pea adverse, so I sub in inch segments of fresh asparagus with great success – or whatever green available on hand with lesser success. I’m looking forward to trying the ditalini version!
Made this tonight for a quick dinner for husband, 4 year old and myself who are all sick. It popped up on the website and I happen to have all the ingredients on hand! Turned out a little soupier than it looked in the recipe, maybe my pasta brand? Or cooking in a regular pot since I don’t have a braiser? Everyone still happily ate it, just out of bowls and with a spoon. Next time I would probably reduce the liquid a bit and do the salami as a topping at the table, so it stays crispy rather than folding it in to the pasta.
I had this same issue! I’m gonna try with less water next time- maybe half the amount.
I doubled this for my family and there was WAY too much liquid?! Is there a better way to double this rather then double the liquid?
Same here. I poured off some of the liquid and used bowls. No one complained.
Same issue! But the taste is excellent (and we made the vegetarian version).
same thing here! I was as debating pouring broth off before adding the cream but ended up making it soupy. Will serve from that slotted spoon!
Ditto here, too. As the pasta sits it absorbs the liquid, so in the future it is worth considering waiting 5-10 minutes to serve (ours went into bowls when still piping hot.)
Made this tonight and, like Katie, also found it to be very wet. But also very tasty. I ladled out some of the broth before adding the cream but I think we could have gotten away with not adding the additional two cups of water.
The squeezed lemon juice at the end is highly recommended.
Do you not drain the pasta?
How would it be without the salami? For a non-meat version should I substitute something or just leave it out?
I have the same question. I’m not vegetarian, but I often cook for veg friends and this looks like a great option. Do you have any suggestions for something that would give a similar crispiness and saltiness to the dish?
Try crispy fried shallots or onions, homemade or in a bag from the Asian market
I live in a place with limited pork availability, and nothing is quite as tasty/a perfect sub. Fried onions were my first thought too, also broken up croutons, or even crushed up potato chips could be options.
Maybe seasoned breadcrumbs, toasted with butter or oil on the stove? Or friend herbs?
I’m going to substitute strips of sun-dried tomato for the salami! It’s my husband’s favorite substitute for pepperoni on pizza, so surely it will work well here, too. Trader Joe’s has my favorite kind: dry pack (not oil-packed) pre-cut strips. They’re nice and chewy.
I plan to try diced sundried tomatoes next time.
I make pasta this way often (inspired by SK pasta with longer cooked broccoli!) – it’s delicious, super quick, and I love not having to clean a colander! I find that 4 cups of liquid is usually sufficient to cook a pound of pasta al dente, and 5 cups will make it saucier. I use all water, either with a dab of Better than Bouillon, or a couple teaspoons of fish sauce or soy sauce for added umami.
This was tasty, but I found the liquid proportion way off – I had to remove 5 ladlefuls of liquid towards the end of cooking to transform this from soup to pasta dish. This may be due to the shape of my cooking vessel, since I used a Dutch oven. Next time, I’ll use 4 cups broth/water combined and add more if needed.
I agree – the high amount of liquid diluted the creaminess of the cream. Next time, I’ll go with 4c water + bouillon. I used thinly sliced kielbasa, which continued the garlicky theme. Finished with fresh chives and parsley. Delicious!
Would this work with a different type of pasta – like penne?
I had the same question, because finding ditalini involved a drive across the city to our Little Italy — even the small Italian grocery near me didn’t have it, and supermarkets definitely don’t. I made it with the ditalini and I think It’s nice having the pasta and peas approximately the same size, so the pasta doesn’t overwhelm it.
That said, I think it’d be easy to sub in whatever you want — elbows, penne, farfalle, etc. if you follow the recipe because it includes variation depending on the pasta’s cooking time.
Although you might think me gauche, we got an extra can of SPAM that we brought home in our luggage when we were on Maui last week, and I bet this dish is just where I can use it. Crispy SPAM! Hawaiians love it! Thanks for always coming up with something new!
This was cozy and quick as described! I saw how straightforward it was and had to make it. Ideal for a weeknight meal.
I couldn’t find ditalini but found tubettini, which seem to be pretty close. Reduced the amount of total liquid to about 4 cups, which worked well, though I had to be pretty diligent with stirring while the pasta was cooking to prevent sticking, and did fling a few pastas out during the stirring process :)
This one will definitely be in the rotation for nights where we want a real meal but nothing too complicated.
I never know how much water/broth liquid to use for a one pot pasta if I only want to make half a recipe. I’m not sure that’s a linear reduction. If 1# pasta takes 6 cups of liquid, how much liquid for just 8 oz pasta?
At first glance, yes, it is probably half of each measure (3 cups to 8 ounces). I’d base that on the proportions for pasta with broccoli (second link in Deb’s intro). If you are concerned, keep a cup or so of boiling water on hand (microwaved in a glass measure or stovetop in a tea kettle) and add it at the end if it looks like the pasta needs more water to finish — think risotto.
I made half of the recipe with broth only. So it was 3 cups of liquid for 8 ounces of ditallini. I figured that the main point is to cook it without a lid. It turned out amazing, and crisped salami OMG why I didn’t know about it before?!
Only commenting to express my sympathy regarding teens. When my oldest was fourteen he was hyper critical of EVERYTHING I did. He once said I was not a good conversationalist. Look. I am bad at many things but TALKING is not once of them. Fast forward ten years and they are good humans, kind boyfriends to awesome young women and (although still in my house) gainfully employed. Hang in there!
I love that you know your core competencies is talking! You keep being you. And yes, they usually brown up t9 be good humans
That’s a lot of liquid for a pound of pasta, especially since pasta is cooked and then drained. This isn’t drained. It isn’t too soupy?
Great recipe – my Italian family made this when I was a kid; this sounds really similar except we used bacon and no cream (Cucina Povera, from southern Italy)
I made this tonight, and actually forgot to add the 2 cups of water. Even so, it did not feel like anything was missing and was DELICIOUS! Will definitely join the heavy rotation list.
In the midst of kitchen renovation and meal prepping like a fiend in someone else’s kitchen over the weekend. Thoughts on making ahead and microwave warm up mid-week?
I’ve never managed to reward pasta in any way without it turning mushy. If anyone has a method, I’m down for it!
Rewarm. Sorry for the autocorrect.
I usually reheat in my small convection oven with it covered by foil and it’s decent. I’ll often also, depending on the pasta, add cheese and turn it into a baked pasta. Not perfect but works for me!
Love this recipe! I have to agree with all the folks saying to cut back the liquid though – I added 4 cups of veggie broth and figured I’d add the water if I needed to. Never did! (Probably could have done 3 1/2 cups of broth, for that matter, but it’s still delicious.)
Very flexible recipe – I used shrimp instead of salami, added half a red onion in the pan before the garlic, orzo for the pasta, and didn’t have cream so just doubled the grated parm and bumped up the butter. Lots of red pepper flakes, and I didn’t measure the water because I had different pasta, but it worked out great; will definitely keep experimenting with this formula. Thanks Deb for saving Sunday dinner!
Made this tonight and it was a hit with grown ups and 2 picky kids. I used the full amount of liquid and grocery store brand pasta, cooked the whole thing uncovered in a braiser, and it was perfect! Not soupy at all, and no extra liquid like others have mentioned. We loved the crispy salami… such a great idea. We also used generous amounts of squeezed lemon and mint… don’t skip those- they make it pop!
This was fantastic! I used about 5 cups of broth/water – it turned out so good! Loooove the crispy salami!
Made this last night. Delicious! Comforting! Hit all the right spots: savory, a pop of sweetness from the peas, a little crunch from the sautéed salami, a little creamy, a hit of heat from the crushed red pepper, and a little bit of needed acidity from the lemon. I did only use 4 cups of broth (I used Better than bouillon chicken), and added a half a cup of water near the end and of cooking as it looked like it needed a little more moisture. Yum! Will go into the regular rotation.
I made this last night. I did NOT have the problems others had with it being overly liquidy- in fact I might have reserved a splash of broth/half and half to put in at the end if I could do it again. This may be because I didn’t use ditalini but another small, tight, spring-y, coiled pasta I found at Trader Joe’s (can’t remember the name). I also had to leave it sit for about 20 minutes after cooking so I suppose it absorbed more liquid then. I don’t own a braiser, so cooked in the Dutch Oven which seemed to work just fine.
I didn’t have pepperoni so fried bits of salami which I thought was a bit meh. Next time I would use diced sundried tomatoes to add some zip and keep it 100% vegetarian. Overall- easy, tasty, plenty of leftovers
Made this last night. The flavor was great, but it as others have said it was WAY too much liquid. Came out as soup. I’d recommend only using 4 cups of broth/water, perhaps even less, though that could start to make it hard to have enough liquid to cook the pasta. Maybe better to remove some once the pasta is cooked but before adding the peas? We’ll definitely be having it again. Great quick weeknight meal. Thank you, Deb!
I guess I’m adding to the soupy comments! I should have read them first. Otherwise delicious. Made without the meat.
This is fantastic exactly as written. I will definitely put it into rotation. Thanks.
Deb! I just made the Peas and Pasta. Oh my. So delicious, so easy. I added fresh asparagus because we are deep in that season. Thank you 😊
Hi Deb! I loved this recipe! Why is there not nutritional information included? I have a diabetic daughter so not having to determine carbs / serving is also a big time-saver for families with Type 1 kids!
Did I miss it somewhere?
I do not think there is ever nutritional information here. (And for some of the recipes, I am not sure that I would want it.)
Haha! Fair enough but it is necessary for my kiddo who needs to give herself insulin before she can eat anything! Most recipe developers and cookbooks do have the information. I love Smitten Kitchen, just disappointed that every time I use one of her recipes I have to research all the carbs in ingredients, determine how big a serving is and figure out the carbs / serving.
Find yourself an online nutrition calculator and you’re all set!
That is a lot to handle, all around. <3
Solange, it does sound like a lot of work. Perhaps you and others who make these calculations could post them in the comments? You might save someone else the effort, and someone else might save you the effort in another recipe.
I made half the recipe and it made three meals for me. I used half the amount of water and stirred a lot since the pasta was not submerged, and I increased the amount of parmesan. It came out fine, pasta done and sauce not soupy. Love it, will make it again and again.
Just made this for the second time! Had to sub bacon didn’t hurt anything- definitely a new family favorite
Browned chopped trumpet mushrooms at the beginning, then followed recipe, except I stirred baby spinach in at the end. Turned out delicious! Thanks for a flexible easy recipe that’s one pot—- dishwasher broken so even more appreciated.
This was absolutely delicious. I wasn’t sure my kids would like it as much as I knew I would, because they’re iffy in peas. But they did. It was very easy and SO GOOD. I recommend making more of that crispy salami though!
Tried this one tonight and it was a winner with my picky eater son, so it’s going into the rotation! I used 1 cup less water because it looked like a lot and I’m glad I did because it was still a little watery. I cooked it ahead because we were going to have a busy evening, so that liquid did get soaked up eventually and it was still not pasta mush. Next time I’ll probably use more salami because we love salami or I might try lardons because we live in France and I can get some cheap. Thanks for a versatile, easy, and yummy recipe!
Not sure what went wrong but this ended up more as a soup. I followed the directions to a tee. I would recommend less water/veg stock.
I made substitutions so if that offends, please skip. I used bacon because I had it. Three strips of thick cut. Used the bacon fat instead of olive oil. Only used 4 cups of water, adding 4 teaspoons of better than bouillon chicken base, Also sautéed some locally grown oyster mushrooms (did not measure or weigh) before adding the garlic, and I think THIS was the $$$ piece to the dish. By the time I added the cream, I questioned whether I should have used more broth, so I used 2-3 amount cream called for, eyeballing it for absorption. Was very generous with the cheese but because I only had pecorino, I did not add salt to the dish. I did end up adding a small amount of salt to my personal portion. I would advise adding lots of cheese. Freshly ground pepper along with the other ingredients listed in the suggested quantity. I chose mint–no regrets. My husband, who does not enjoy pasta per se, enjoyed the meal and actually said it was good…..which it was! I will make this again, probably as I have described above. This recipe is very forgiving and malleable.
This was delicious! I did make a few modifications: I adjusted the liquid as others suggested, using only 4 cups vegetable broth + a splash or two of water when it looked like it was getting dry. I also added spicy Italian crumbled sausage to beef up the protein, and some diced sundried tomatoes. Definitely adding to the rotation!
Just made this tonight and used orzo because I had it. I halved the recipe, and the two of us didn’t quite finish it. Mine, too, was a little soupy but it did thicken up. I basically can’t stand peas, but this was delicious!
Had some bacon that needed used so subbed that for the salami. Also halved it since it’s just my husband and I. Excellent recipe!!
Like several others have commented, this did turn out quite soupy – I made 1.5x the recipe so thought maybe I messed up my calculations despite having had my husband double check my math beforehand… but I guess it was not just me! I managed to cook off most of the extra liquid and it was still delicious and a big hit! Next time I think I’ll start with less liquid and add more if needed.
This is one of those wonderfully flexible recipes that bet you can make using whatever you have on hand. I always follow the recipes exactly the first time I make them, and I did, and it was great. I didn’t have any issues of too much liquid and what liquid I had was lovely and silky from the pasta starch and cream. Someone mentioned sun dried tomatoes and since I have a jar in the fridge I think I’ll add them next time. The crispy salami was genius but I’m sure you could use any salty, spicy kind of sausage in its place.
How would this be with crispy prosciutto or bacon instead of salami?
Or pancetta?
Delicious!
Does this reheat well the next day? I like to pack leftovers for lunch.
Yes, we thought so. Keep the salami separate if you want it to stay crispy.
Was just right amount of liquid for me. Cooked im in a Dutch oven without a lid.
I used sundried tomatoes as a veg sub for the sopressata and it was great! Already made it 2x.
I make your recipes all the time and I love so many of them. But I haven’t commented much. This pasta is AWESOME. Everything is perfect. It will definitely be in my family’s regular rotation!
Like other commenters, there was too much liquid at the end. I wish I had done the 4 cups of broth and then added extra water if/when needed as the ditalini cooked. for me, there was about an extra cup of liquid that I didn’t need.
Next time I’ll try bacon instead of the sausage, and I’ll skip the mint. But this was a hit as-is!
This was easy and good. The sweet pea / salty salami contrast is what I liked best. Didn’t have cream but it was still good.
This was delicious. Like others, it was a bit brothy but I just cranked it and let it reduce an extra couple minutes since we’re a soft pasta household anyway. I didn’t think the meat added much so next time I’ll probably leave it out since it was something I don’t typically have on hand anyway. But this was a definite winner that I’ll be making in the future.
This was a miss for me! I made it as written but omitted the salami. There was way too much liquid which I didn’t notice until after I added the cream and Parm so I couldn’t ladle any out. I kept simmering to try to reduce the liquid which obviously resulted in a poorly textured pasta. I also found the flavour a bit bland (even though I used chicken stock). I ended up doubling the Parm and using a whole lemon’s worth of zest and juice which helped a bit. Next time I’ll try it with the salami, only 4 cups of liquid, and double the Parm and lemon.
Very tasty! I read other comments that it was too wet so I started with four cups of broth, but I ended up having to add both extra cups of water. I cooked with the lid off. I added Knorr powdered chicken bouillon to make the broth. Otherwise – no changes. It was filling and yummy!
Loved this. I tried to follow as closely as possible, and everything came together extremely well. Will repeat. Thanks for a great recipe. So easy, especially for a weeknight with everything already on hand. Yum!
Just edged out the asparagus, lemon, and goat cheese pasta to be my #1 favorite SK pasta (and full — non-breakfasty — dinner) recipe. Reduced the liquid by 1 cup based on previous comments and didn’t have any fresh herbs, and it was perfect. Could work in all seasons.
Read a comment on another recipe I was checking out this evening that thanked Deb for her efforts over the last many years (I think I started reading this blog circa 2009 or so while I was still in college? Time flies, and I still try a new-to-me recipe from here once or twice a month at minimum) and listing their absolute favorites. I figured I’d do the same:
Favorite new-to-me-this-year recipes (other than this one):
Cauliflower salad with dates and pistachios (tonight’s dinner, was yum)
Homemade merquez with herby yogurt
Potato salad with sherry mustard vinaigrette
Favorite salads:
Poolside sesame slaw
Spring potato salad with new potatoes
Baby wedge salad with avocado and pickled onions
Spring panzanella (all the other panzanellas on this site are good but I like spring veggies best)
Roasted carrots with avocado and yogurt
Favorite breakfast(-for-dinners):
Bacon and corn hash
Fail proof crepes
The crispy egg
Thick, chewy granola bars
Favorite desserts:
Magic apple plum cobbler
Lemon yogurt anything cake
Jacked-up banana bread
Raspberry buttermilk cake (I think this was the first recipe I tried from here, when it was first posted, and I still make it to this day — I prefer it with blackberries but that’s a matter of taste and geographic availability)
I’m sure there are a few I’ve forgotten, but these come to mind as the ones I make over and over. I just wanted to give a heartfelt thank-you for enriching my culinary skills and recipe repertoire for a good decade and a half.
Afterwards, my family admitted that they had harbored doubts. (In other words, they loved it!) I used 1 c frozen peas (all we had left) and youngish Swiss chard from the garden — no herbs. Delicious! Followed someone else’s suggestion about the crispy salami as a do-it-yourself garnish.
Delicious! I halve the recipe since cooking for one. It’s such a flexible recipe and perfect for when it’s too hot to turn on the oven. The liquid amount was prefect for me. I suspect the variations in outcome that others are experiencing might be due to different brands of pasta. One of my favorite riffs is Trader Joe’s diced pancetta and baby spinach. Looking forward to trying sun dried tomatoes as recommended by Dina. Another keeper!
Tasty but I too had far too much liquid left. Also removed 5 ladles worth before adding the cream.
Variations I can think of:
Used Ditali since I couldn’t find ‘Lini at my shop.
Noticed when I went to recycle the box that it had been a victim of “shrink-flation”. It was 410g not a pound.
The squirt of lemon juice at end was nice. If you have suspicious small folk, just call the salami “bacon”. Worked over here but allegedly “the peas made it bad” – 4 year old.