Pasta and Peas in Red Sauce
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
820 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta and Peas in Red Sauce
Description
This recipe uses small pasta shapes like ditalini or tubetti cooked directly in a red sauce made by simmering tomato paste, water, diced onions, olive oil, and crushed red pepper flakes. The onions soften and infuse the oil, while the red pepper adds gentle heat. The pasta cooks al dente in the sauce along with peas, allowing the flavors to meld as the liquid reduces slightly.
The result is a warm, savory dish with tender pasta coated in a vibrant tomato sauce punctuated by sweet peas. The grated Pecorino Romano adds salty, sharp notes and creaminess when stirred in off the heat. Additional olive oil drizzled on top enhances flavor and mouthfeel.
Pasta and Peas in Red Sauce makes a satisfying main or side dish, appealing for its balance of hearty pasta and fresh vegetables. It offers a comforting meal with a touch of spice and bright tomato flavor.
This recipe accommodates variations such as using other small pasta shapes, adding herbs, garlic, or pancetta for more complexity, and adjusting water quantity for preferred sauce thickness. Leftovers store well and reheat readily. Frequent stirring during cooking is essential to prevent sticking and ensure even doneness.
Ingredients
- 1 pound ditalini pasta or tubetti pasta
- 1/2 cup extra virgin olive oil
- 1 large onion diced
- 1/2 teaspoon red pepper flakes crushed, hot
- 1 ounce can tomato paste
- 4 cups water plus more to thin
- 1 teaspoon kosher salt plus more to taste
- 12 ounces peas frozen
- 3/4 cup pecorino romano grated
Instructions
- Heat a large pot or pan to medium heat and add the olive oil and onions. Cook the onions until soft (about 5-7 minutes), then add the red pepper flakes and cook for another 30 seconds.
- Next, add the tomato paste and cook for 5 minutes, stirring frequently. Add the water and salt and bring to a boil.
- Once boiling, add the pasta and peas and turn the heat down to medium. Cook the pasta at a moderate simmer until al dente. Make sure to stir frequently to avoid sticking and add more water if the pot begins to dry out.
- When satisfied with the consistency and the pasta has reached al dente, remove the pot from the heat and mix in the cheese. Taste test and season with salt and pepper. If the pasta is at all dry, add extra water to loosen it up.
- Serve in bowls with a drizzle of extra virgin olive oil and a generous amount of grated Pecorino Romano. Enjoy!
Notes
- Any small pasta shape such as small shells, elbows, or orecchiette works with this recipe.
- Stir the pasta frequently and add more water as needed to prevent sticking during cooking.
- For soupier pasta, increase water amounts accordingly.
- Optional additions include garlic, fresh herbs, pancetta, or anchovies to enhance flavor.
- Leftovers can be refrigerated and reheated within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 115.7g | 39% |
| Protein | 27.2g | 54% |
| Fat | 31.6g | 49% |
| Saturated Fat | 6.2g | 31% |
| Sodium | 273mg | 11% |
| Potassium | 903mg | 19% |
| Fiber | 12.8g | 51% |
| Sugar | 18g | 36% |
| Calcium | 217mg | 22% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
