If you're Italian-American and grew up eating macaroni and peas in red sauce like me, this dish is probably more like nostalgia in a bowl than anything else.
Recipe Mood: Comforting Nostalgia
Indulgence Level: Medium
Effort Level: Easy
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Macaroni and peas in red sauce was something I frequently ate growing up. Although the more widely known pasta e piselli is made without sauce, the one with it 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 is that her mother-in-law cooked everything together in one pot, whereas her mother prepared the sauce separately and poured 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 chose 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 used to eat without any freshly grated cheese. I have no idea why I never shaved a flurry of it on top, but I'm not shy about doing it now.
As for 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 do otherwise.
This pasta and peas recipe is the perfect dinner for when you want something quick and easy because it hardly feels like cooking (not unlike this lentil soup or eggs and mozzarella).
Aside from the onion, every ingredient comes from either a bag (frozen peas), a box (pasta), or a 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 Macaroni 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!
A perfect weeknight meal: This recipe is for those busy weeknights when you want something quick and tasty with minimal cleanup.
May 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.
Key Ingredients
- 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.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
Pro Tips
Stir the pasta fairly frequently as it cooks: This will help prevent it from sticking to the bottom of the pot.
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 helps contrast any sweetness.
Variations & Substitutions
-Add any flavor enhancers you have, like fresh parsley or red pepper flakes.
-Use fresh or canned peas, if you prefer.
-Add the peas at the end and heat through quickly to retain their color more (I just like to add them earlier in the recipe because I think they absorb more flavor that way.)
-Fry a bit of pancetta before cooking the onions for a meaty version.
-Add more water for a soupier consistency.
-Use other small pasta shapes, like ditalini or farfallini. Small pasta shapes work best for this recipe because they trap the peas and sauce better.
-Use vegetable broth or stock for more flavor.
-Quickly cook 1 tablespoon of tomato paste after the onions are done for more flavor depth.
Recipe FAQs
Yes, its origins are in Naples, which explains why it's such an inexpensive dish (as are many dishes from this region). Like many recipes, however, there are different versions, and some may have even been 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 for up to 3 days.
Freezer: I don't recommend freezing most cooked pastas, including this one.
Reheat: Warm up in the oven, covered, or in the microwave. If the pasta seems dry, add a splash of water or some leftover tomato sauce if you have it.
More Easy Pasta Recipes
- Broccoli pasta recipe 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!
Macaroni and Peas in Red Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- ⅓ cup yellow onion peeled and sliced julienne or diced
- ¾ teaspoon kosher salt divided (¼ teaspoon + ½ teaspoon)
- ½ teaspoon garlic powder
- 1 and ½ cups tomato sauce about 1 and ½ 8-ounce cans
- 1 and ½ cups frozen peas (Note 1)
- 2 cups water (Note 2)
- 8 ounces small or medium pasta shells
- Ground black pepper
- Grated Pecorino Romano cheese
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, 5-7 minutes.
- Add the garlic powder, tomato sauce, and peas, and simmer with the onions for 1 minute while stirring.
- Pour in the water, pasta, and ½ teaspoon salt, and bring everything to a boil. Reduce to a simmer, cover the pot partially with a lid, 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, pour in an additional ½ to 1 cup of water and simmer for a few more minutes before removing from the heat.
- Add ground black pepper, and taste for salt, adding more if needed.
- Serve the pasta and peas topped with grated Pecorino and some extra ground black pepper, if desired.
Notes
Nutrition
More Italian Recipes
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This recipe is so easy to make, and it reminds me of my childhood every time I eat it. The sweetness of the tomato sauce, onions, and peas makes it so delicious.