Welcome back to Pasta A-Z where I’m making pasta dishes from every letter of the alphabet. Today is D for ditalini. The first three dishes came to me easily, but I got stumped at D. I decided to go for a pasta shape instead of dish. So far all my pasta dishes have been something classic Italian, but I strayed from that here. I wanted to make chicken soup with ditalini because when I think of ditalini I think soup. This was one of those recipes that just didn’t go how I intended, but I was very pleasantly surprised- I liked it better. I added way too much ditalini to the soup and it absorbed the majority of the chicken stock (which I made… from scratch). Instead of a soup, it was just a brothy (and very delicious) pasta dish. This was sous chef Dale’s favorite pasta so far!
INGREDIENTS
-Chicken thighs
-Onion (diced)
-Celery (diced)
-Carrot (diced)
-Garlic (minced)
-Seasoning: get creative here and add what you want, I did: turmeric, roasted vegetable salt and pepper, and oregano. Great time to experiment!
-Ditalini
-Optional: grated parm and red pepper flakes
DIRECTIONS
-Season then brown the chicken in a dutch oven. When partially cooked, remove from the pan and add celery, carrot, and onion (add as much or as little as you want).
-Add garlic and cook for a few minutes, then add the chicken back in. Add your seasonings and your chicken stock.
-Bring it up to a boil then down to a light simmer for around an hour, stirring occasionally. Taste and re-season if needed. Removed the chicken and shred (or cube) it.
-Add in the ditalini (if you want it to be soup add less, if you want it to be like mine, add like 2/3 of a box). Cook until ditalini are done.
-Serve with some grated parm and red pepper flakes.
-Enjoy!
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chef grc 