macaroni and peas, the red sauce version. Although I loved it I was getting bored and I tasted this at my Aunt Maryann's house who just so happened to live two doors away. So my mom asked her how she made it and from then on it became one of those meals we enjoyed regularly. Now that I'm living on my own I like to make both versions depending on my mood. This recipe has a little more liquid than the red sauce version and just by adding some more chicken stock it can be prepared as a soup if you prefer.
Macaroni and Peas (white version)
1 medium onion, diced
2 tablespoons extra virgin olive oil
2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional
1/2 teaspoon Italian Seasoning
Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini
Pecorino Romano Cheese
In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender. Add pepper to taste. Add peas with their liquid and chicken stock. Bring to a boil. Let simmer for 5 minutes or until heated through. If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock. Meanwhile bring a pot of salted water to a boil. Add pasta and cook until al dente and drain. Add ladle of pasta to a bowl and top with peas and stock and stir. Sprinkle with cheese. Don't add pasta to pot with peas or the pasta will become too soft if it sits.
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