This One-Pan Ditalini Pasta and Peas is the kind of dinner that you'll reach for again and again. The crispy salami, garlicky cream sauce, and sweet peas come together in just 20 minutes, and it all happens in one pot.
The pasta cooks right in the broth, soaking up all that garlic and red pepper as it goes. Then you stir in the peas, cream, and parmesan, and the whole thing becomes this creamy, comforting bowl of deliciousness. The crispy salami scattered throughout adds these perfect little bursts of salty, savory flavor.
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🗝️ Recipe's key points
- This ditalini pasta recipe takes just 20 minutes and uses only one pan. That means you can enjoy a delicious dinner with very little cleanup!
- The small, tube-shaped ditalini pasta is perfect for this dish. It holds onto the creamy sauce well. Each bite includes peas, pasta, and crispy bits of salami.
- The lemon zest at the end brightens everything up and keeps the dish from feeling too heavy, even with the cream and cheese.
This is one of those recipes that becomes a favorite fast. It has great flavor, it comes together quickly, and everyone at the table goes back for seconds.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Olive oil and/or butter – Either works, or use a combination of both for extra richness.
- Salami – Sopressata is my favorite here, but any salami you like will work great.
- Garlic – Minced garlic cooks with the red pepper flakes to create the perfect flavor base.
- Red pepper flakes – Just enough to add a tiny bit of heat.
- Ditalini pasta – These little tubes are perfect for catching sauce and mixing with the peas.
- Vegetable broth and water – The pasta cooks directly in this, which means it absorbs all the flavor.
- Peas – Sweet, colorful, and they go straight from the freezer into the pot.
- Heavy cream – Half a cup gives you that creamy sauce without making the dish too heavy.
- Lemon – You'll use the zest to brighten up all the flavors.
- Parmesan cheese – Stirred in and sprinkled on top for salty, nutty flavor.
- Fresh parsley – For a burst of fresh flavor at the end.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Heat the oil in a skillet over medium-high heat.
- Add the salami strips and cook until they get crispy, then transfer them to a paper towel to drain.
- Add the garlic and red pepper flakes to the oil left in the pan and cook for about a minute, stirring constantly.
- Pour in the ditalini pasta, broth, and water, then bring everything to a simmer. Cook the pasta, stirring occasionally, until it's almost done - about 2 minutes shy of being fully cooked.
- Stir in the peas and cook for another minute.
- Add the cream and cook for one more minute. Taste and season with salt and pepper as needed.
- Remove from heat and stir in the lemon zest, half the parmesan, the crispy salami, and your parsley.
- Serve with lemon wedges for squeezing and extra parmesan on the side.
🥫 Storage
Store leftovers in an airtight container in the fridge for 3-4 days. To keep your pasta nice and saucy when reheating, add a splash of broth or cream. This will help it absorb the liquid and regain its delicious texture.
Reheat gently on the stove over low heat, or warm individual portions in the microwave.
📚 Variations
- Different Meat: Pancetta or bacon work wonderfully in place of salami.
- Cheese Options: Pecorino Romano is sharper and saltier than parmesan - try it if you want a bolder cheese flavor.
👩🏻🍳 Tips
- Save some of the pasta cooking liquid before you add the cream - it's great for thinning out leftovers when you reheat them.
- Cut your salami into thin strips rather than chunks. They crisp up better and distribute more evenly throughout the dish.
- The fresh lemon zest really makes this dish shine. Don't skip it!
- If you want more lemon flavor, squeeze some of the lemon juice over your bowl when you eat.
🤔 FAQs
Can I make this ditalini and peas recipe vegetarian?
Absolutely. Simply use vegetable broth and skip the salami. It’s just as flavorful and satisfying.
Can I use fresh peas instead of frozen?
Yes! Add fresh peas about 30 seconds later than frozen peas so they stay bright and tender.
What can I substitute for ditalini pasta?
Small shapes like tubetti, elbow macaroni, or small shells work well in this one-pan pasta recipe.
Does cooking pasta in broth really work?
It does, and it adds incredible flavor. Just stir occasionally to prevent sticking.
Can I make this ahead of time?
This pasta is best fresh, but leftovers reheat well with a splash of broth or cream.
📗 Related Recipes
Oh, how I love one-pot meals! There's something so satisfying about feeding the whole family without making a mess of the kitchen. Try these other one-pan meals to make your whole week a breeze.
- One-Pan Chicken Scallopini – This simple chicken dish is bathed in a luscious lemon-butter sauce.
- One Pot Three Cheese Tortellini – A creamy and colorful pasta dish with a tomato parmesan cream sauce.
- Creamy One-Pot Tuscan Chicken Pasta – This orzo dish is perfect for using leftover chicken.
- Easy and Delicious One Pan Chicken Marsala – This chicken dish with a mushroom wine sauce is an Italian-American favorite!
- One-Pan Italian Stir Fry with Shrimp – Another non-traditional dish, this linguine recipe is loaded with shrimp, mushrooms, and arugula.
- One Pan Orange Lemon Shrimp – You'll love this shrimp dish because it's bursting with the fresh citrus flavors of Capri!
- One-Pan Italian Garlic Lemon Chicken Bake – Another one for the citrus lovers, this lemon chicken comes together fast and is full of fresh Italian flavors.
🍽 What to serve with Ditalini Pasta and Peas
This ditalini pasta recipe goes great with a simple arugula salad. You can also enjoy it with some crusty ciabatta bread or soft breadsticks to soak up that creamy sauce. A crisp white wine would be a lovely addition too!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Braiser or deep skillet – for cooking everything in one pan.
- Liquid measuring cup, measuring spoons – for measuring the broth, water, oil, and seasonings.
- Chef knife and cutting board– for mincing garlic and cutting salami.
- Microplane or all-purpose grater – for zesting the lemon.
- Slotted spoon – for removing the crisped salami.
- Paper towels – for draining the salami.
📞 Chiacchierata (chat)
This is the kind of pasta I make when I want something cozy and comforting. It’s deeply satisfying, and I don’t have to pull out half the cucina (kitchen)! One pentola, one cucchiaio, and dinner is on the table before anyone can ask, "Cosa c'è per cena "(What’s for dinner)?
I love how flexible this ditalini and peas recipe is. Keep it vegetarian, add a little salami crunch, swap herbs based on what’s growing outside—it all works. That lemon zest at the end? Don’t skip it. It wakes everything up and makes the whole dish feel special.
Serve it straight from the pan, pass the parmesan, squeeze a little lemon over the top, and call everyone to the table. Simple food. Big comfort.
Buon appetito, amici miei. 🍋🧀🍝
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
One-Pan Ditalini and Peas
Equipment Needed
- Braiser or deep skillet
Ingredients
- 4 tablespoons olive oil 60 ml. olive oil (can sub 2 Tablespoons olive oil plus 2 Tablespoons butter)
- 2 ounces thinly-sliced salami**(check notes) 55 grams thinly-sliced, cut into strips
- 4 cloves of garlic minced
- Red pepper flakes to taste
- 16 ounces uncooked ditalini pasta 455 grams uncooked (1 pound)
- 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
- ½ cup heavy cream 120 ml
- ½ grated lemon zest
- ½ cup parmesan freshly grated
- Chopped fresh parsley mint, or basil
Instructions
- Heat a braiser or deep saucepan over medium-high heat and add the olive oil.
- Add salami to olive oil and heat, stirring, until it begins to crisp. Use a slotted spoon to remove 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 in the pan and cook, stirring, for 30 seconds to 1 minute.
- Add pasta, broth, and water, and bring to a simmer. Cook, stirring occasionally, until pasta is al dente, about 2 minutes shy of done.
- Add the peas and cook for one more minute.
- Add cream and cook for 1 final minute.
- Taste and adjust seasoning, adding more salt and pepper if needed.
- Finish with lemon zest, half the parmesan, all of the crisped salami (if using), and herbs.
- Cut the zested lemon half into wedges and serve on the side for squeezing over, along with additional parmesan.
- Serve and eat.
Notes
Nutrition
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