If you love a cozy pasta moment that feels a little elevated but is still totally doable on a weeknight, this Caramelized Shallot Ditalini with Peas is for you. This risotto-style pasta starts with slowly caramelized shallots that cook down until sweet, golden, and jammy, creating a deep, savoury base that tastes like you worked way harder than you did.

Instead of boiling the pasta separately, it simmers right in the broth, soaking up all that flavour as it cooks and turns silky—no cream required. Finished with plenty of Parmesan and sweet peas for a pop of veg, it’s the kind of simple, comforting dish that somehow feels just a little special. Cozy, satisfying, and very worthy of seconds.

Why You’ll Love this Recipe:

• Slow-built flavour: Caramelized shallots give the whole dish rich, savoury depth.
• Creamy without cream: The risotto-style cooking makes the pasta naturally silky.
• Pantry-friendly ingredients: Mostly staples, but the result feels a little fancy.
• Cozy but balanced: Comforting and cheesy, with sweet peas for a pop of freshness.

Prep for Caramelized Shallot Ditalini with Peas:

• Peel and thinly slice the shallots.
• Mince the garlic.
• Rinse the fresh thyme.
• Finely grate the parmesan cheese (I like using a microplane grater for the fluffiest texture).
• Take the peas out to thaw if using frozen.

How to Make Caramelized Shallot Ditalini with Peas:

Step One:

In a pan over medium-low heat, add the olive oil and butter and let them melt together. Add the sliced shallots and cook, stirring occasionally. After 5 minutes, season with a pinch of salt and continue cooking for 25-30 minutes, until deeply caramelized.

Step Two:

Add the garlic and the red pepper flakes (if using) and cook for 1 minute, just until fragrant.

Step Three:

Add the ditalini and stir for about 1 minute to lightly toast.

Step Four:

Deglaze with the white wine, stirring and scraping up any bits from the bottom of the pan. Let it simmer until mostly evaporated, about 2 minutes.

Step Five:

Add the broth and bring to a gentle bubble, stirring occasionally so the pasta doesn’t stick. Reduce the heat to low and add the Parmesan rind and thyme. Cook, stirring occasionally, until the pasta is tender and most of the broth has been absorbed.

Step Six:

If using frozen peas, let them thaw while cooking then stir them in at the end, just until warmed through. If using fresh peas, stir them in during the last 2-3 minutes of cooking. Remove and discard the Parmesan rind and thyme, then stir in the grated Parmesan.

Step Seven:

Serve and top with more grated Parmesan!

Substitutions for Caramelized Shallot Ditalini with Peas:

Shallots: Delicate shallots are definitely the best option here. If you’re not a fan, you can caramelize a large yellow onion or a few leeks (white + light green parts).

Garlic: Fresh cloves are best, but a teaspoon of jarred minced garlic or ½ tsp garlic powder can work in a pinch.

Ditalini: Any small, short pasta works, like elbows, mini shells, tubetti, or even orzo.

White wine: Replace with extra broth plus a small splash of lemon juice or white wine vinegar to mimic the acidity.

Broth: Use any broth you have: chicken, veggie, beef, or even bone broth for a little protein boost.

Thyme: Fresh thyme can be swapped for fresh rosemary or oregano. If you only have dried herbs on hand, use a small sprinkle of thyme or Italian seasoning.

Parmesan rind: Adds amazing depth, but you can skip it. If you do, just bump up the salt slightly and add a little extra grated Parmesan at the end.

Parmesan: Finely grated Pecorino Romano or Gruyère both work. Pecorino is saltier than Parmesan, while Gruyère adds a subtle nuttiness.

Peas: Swap for finely chopped steamed asparagus, green beans, or zucchini. 

How to store Caramelized Shallot Ditalini with Peas:

Store any leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water or broth when reheating for the best texture.

Creamy, cozy, and weeknight-friendly in the best way. If you try it out, tag me on social—@britacooks! xx