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Pasta and Peas in Red Sauce
5 from 88 votes

Pasta and Peas in Red Sauce

Pasta and Peas in Red Sauce features ditalini pasta cooked in a spicy tomato-based sauce with peas, olive oil, onions, and red pepper flakes. The dish is finished with grated Pecorino Romano cheese for a savory, tangy richness. The sauce is simmered with tomato paste and water, producing a slightly loose, saucy consistency that keeps the pasta moist and flavorful. Frequent stirring and adding water prevents sticking and helps maintain a tender texture.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Calories: 820 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Next, add the tomato paste and cook for 5 minutes, stirring frequently. Add the water and salt and bring to a boil.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 820

% 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.