Pasta and Peas in Red Sauce
If you’re Italian-American and grew up eating pasta and peas in red sauce like me, this dish is probably more like nostalgia in a bowl than anything else.
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Pasta and peas in red sauce was something I frequently ate growing up. Although the more widely known pasta e piselli is made without sauce, peas and pasta with red sauce is also quite common.
In fact, it’s what my mother ate growing up, but this version is how her mother-in-law made it, and she liked it better. The difference? Her mother-in-law (my paternal grandmother) cooked everything together in one pot. Her mother (my maternal grandmother) used to make the sauce separately and pour it over the cooked pasta and peas.
When I was a teenager, I was a taste tester–and judge–for my mom’s version (this recipe) alongside my maternal grandmother’s version, and I elected my mom the winner. Sorry grandma. I think cooking everything together makes it more flavorful.
This is also one of the very few pasta dishes I ate without using any freshly grated cheese, which I realize sounds like complete crazy talk. I have no idea why I never grated a flurry of it on top, but I’m not shy about doing so now.
As far as anything notable about making this straightforward recipe, my mother always sliced the onion julienne instead of dicing it. I do the same and can’t bring myself to cut it otherwise.
This pasta and peas recipe is the perfect dinner to make when you want something quick and easy because it hardly feels like cooking (not unlike this lentil soup and eggs and mozzarella). I mean, aside from the onion, everything comes out of either a bag (frozen peas), box (pasta), or can (tomato sauce).
And everything cooks in one pot—including the pasta.
The beauty of this recipe is its simplicity, but you can easily customize it to suit your tastes. Below you’ll find my suggestions for substitutions and variations.
Why You’ll Love This Pasta and Peas in Red Sauce
- You ate this growing up: OK, maybe you didn’t, but if you did, you already know why you love it!
- It’s a perfect weeknight meal: This recipe is for those busy weeknights when you want something quick and tasty with minimal cleanup.
- It might have the power to convert pea haters: Or at least help them tolerate them. If you have picky eaters who resist peas at every turn, serving them this pasta with a generous dose of grated parmesan might help.
Ingredients You’ll Need
- Extra Virgin Olive Oil: Extra virgin is essential here for optimal flavor for this humble dish.
- Yellow Onion: You can also use another onion like Vidalia or a white onion.
- Tomato Sauce: This is the smooth variety that often comes in 8-ounce cans.
- Pasta: Any short tubular pasta works best.
- Frozen Peas: You can use canned or fresh, but I recommend frozen.
- Pecorino Romano Cheese: You can use grated Parmesan, but Pecorino is ideal for its sharpness.
See the recipe card below for more information on ingredients and quantities.
How to Make Pasta and Peas in Red Sauce
- Cook the onion: Heat the olive oil in a small pot and cook the onion until it’s soft and translucent.
- Add the tomato sauce: When the onions are just about fully softened, add the tomato sauce and simmer it for a minute.
- Pour in the water: Along with the water, add the pasta, salt, and pepper. Bring to a boil before reducing to a simmer. Cook until the pasta is cooked and has absorbed most of the liquid.
- Add the peas: Stir in the peas and heat them through.
- Finish: Ladle into bowls and top with grated Pecorino.
Pro Tips
Stir the pasta fairly frequently as it cooks: This will help prevent it from sticking to the bottom of the pot.
Add the peas at the end: This will ensure they retain their bright green color. If using frozen (which I recommend), just stir them into the pasta, and they’ll fully heat through in a minute or two. You can also remove the amount of peas needed from the freezer when you start the recipe so they can defrost a bit.
Reduce the amount of “sweet” ingredients, if desired: These pasta and peas have a naturally sweet flavor from the onions, peas, and tomato sauce; therefore, feel free to use fewer onions and peas. However, the addition of cheese and pepper does contrast any sweetness.
Suggestions for Variations and Substitutions
- Add any flavor enhancers you have like fresh parsley, red pepper flakes, fresh garlic, or garlic powder.
- Use fresh or canned peas, if you prefer.
- Add more water for a soupier consistency.
- Use vegetable broth or stock for more flavor.
Recipe FAQs
Yes, it’s origins are in Naples, which explains why it’s such an inexpensive dish (like many from this region). Like many recipes, however, there are different versions of it, and some may have even become Americanized to a degree. This recipe is how my paternal grandmother made it. She was Italian-American, but her parents and her husband (my PopPop) were from Italy.
Storage
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze this pasta for up to 2 months, but be aware that the texture could turn a little mushy upon reheating.
More Easy Pasta Recipes
- Broccoli pasta with anchovy breadcrumbs
- Linguine aglio e olio with roasted garlic
- Artichoke and sun-dried tomato pasta
- Kalamata olive pasta
If you love this recipe, I’d appreciate it if you could take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Pasta and Peas in Red Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- ¼ yellow onion, sliced julienne or diced
- ¾ teaspoon kosher salt, divided, plus more to taste
- 8 ounces tomato sauce
- 2 cups water (See Note 1)
- 8 ounces pasta shells (preferably small) or other short tubular pasta
- Freshly ground black pepper
- 1 and ½ cups frozen peas
- Grated Pecorino Romano cheese for garnish
Instructions
- Heat the olive oil in a 2-quart pot over medium heat. Add the onions and ¼ teaspoon of salt. Cook the onions until soft and translucent but not brown, about 5 to 7 minutes.2 tablespoons extra virgin olive oil; ¼ yellow onion, sliced julienne or diced; ¼ teaspoon kosher salt
- Just before the onions are done, add the tomato sauce and simmer with the onions for 1 minute while stirring. 8 ounces tomato sauce
- Pour in the water, pasta, ¼ teaspoon salt, and some freshly ground black pepper, and bring everything to a boil. Reduce to a simmer and cook until the pasta absorbs most of the liquid and is al dente, about 15 minutes. If the pasta needs more cooking time and there isn't enough liquid left, pour in an additional ½ to 1 cup of water and simmer it for a few more minutes before removing from the heat. 2 cups water, 8 ounces pasta shells, ¼ teaspoons kosher salt, freshly ground black pepper
- Add the peas and the remaining ¼ teaspoon salt. Heat the peas through for 1 minute. Taste for salt and add more if needed. Remove the pot from the heat.1 and ½ cups frozen peas, ¼ teaspoon kosher salt
- Serve the pasta and peas in bowls and top with grated Pecorino and some extra ground black pepper, if desired.
