Pasta and Peas in Red Sauce

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Pasta and Peas in Red Sauce

My hubby doesn’t like to admit it, but he can eat the whole pot himself!

This Pasta and Peas in Red Sauce is comfort food at its finest. A beloved staple in southern Italian kitchens, it’s proof that simple ingredients—like ditalini pasta, sweet peas, and crushed tomatoes—can come together to create something truly special. It’s easy, budget-friendly, and loaded with nostalgic flavors that the whole family will love.

Whether you’re whipping this up on a busy weeknight or serving it for a casual dinner with friends, it’s guaranteed to please. Pair it with a crisp green salad and some crusty garlic bread for a well-rounded meal.

Servings: 4

Ingredients:

  • 2 cups ditalini pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup frozen peas, thawed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil, chopped (for garnish)

Instructions:

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
  2. Sauté the Aromatics:
    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds to 1 minute, making sure it doesn’t brown.
  3. Make the Sauce:
    Pour in the crushed tomatoes and add the oregano and basil. Season with salt and pepper. Let the sauce simmer gently for 10–15 minutes to develop flavor.
  4. Add the Peas:
    Stir in the peas and cook for another 5 minutes, or until they’re warmed through.
  5. Combine with Pasta:
    Add the cooked pasta to the skillet and toss well until everything is evenly coated with the sauce.
  6. Serve:
    Serve hot, topped with grated Parmesan and a sprinkle of fresh basil, if using.

Serving Suggestions:

This dish goes beautifully with:

  • A classic Caesar or arugula salad with lemon vinaigrette
  • Warm, crusty garlic bread
  • A light dessert like panna cotta or a bowl of fresh fruit

Variations & Tips:

  • Vegetarian/Vegan: Omit Parmesan or use a plant-based version.
  • Richer Flavor: Add a splash of vegetable broth or a pinch of red pepper flakes for a little heat.
  • Add Veggies: Stir in sautéed mushrooms, zucchini, or diced bell peppers.
  • Add Protein: Mix in cooked Italian sausage, grilled chicken, or even canned chickpeas for a heartier version.

 

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