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Pasta e Piselli (Macaroni and Peas - Red)

This simple, delicious one-pot wonder is just how my Napoletana Nana made it. It’s on the table in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 1 large yellow onion, diced
  • 2 - 28 ounce cans of crushed chunky San Marzano Tomatoes
  • Olive oil to coat the bottom of the pan
  • 16 ounces or 2 cups of frozen peas
  • Salt and pepper to taste
  • Grated Pecorino Romano cheese to taste
  • Peperoncino (crushed red pepper) to taste
  • 1 pound of short pasta (shells, elbows, ditalini, etc.)

Instructions
 

  • Over low to medium heat, coat the bottom of a large deep sauté pan with olive oil and when hot, sauté the large diced onion until translucent, careful not to burn, about 5-7 minutes.
  • Add the tomatoes to the oil-onion mixture, add salt and pepper to taste, and heat on medium for about 15 minutes, stirring occasionally.
  • Put up a medium size pot of salted boiling water and cook pasta according to package directions until al dente.
  • Add the 2 cups of frozen peas to the tomato sauce and mix about 5 more minutes (I also add grated cheese to taste during this step).
  • Drain the pasta and add the cooked pasta to the tomatoes and peas, give it a stir and sprinkle grated cheese and red pepper, and serve with Italian bread if desired. Enjoy!