When I was growing up, we called “all” pasta maccherone, regardless of its shape. My grandmother made this particular recipe with spaghetti and canned peas. I use orecchiette instead of long pasta (strands), because it captures the tiny peas perfectly. I also prefer to use frozen peas rather than canned because I think they taste better, and they aren’t that grayish-green color of canned peas I remember as a kid.
- 2 cups Simple Sauce
- 1 1/2 cup frozen peas
- 1/2 pound orecchiette pasta (or spaghetti)
- 2 tablespoons course salt
- 3-4 tablespoons Parmesan cheese, grated, plus more for grating on top
- Using a small saucepan, heat the tomato sauce and then add the frozen peas. Keep warm.
- Bring a large pot of water to a boil, add the salt and then cook the pasta.
- Drain the pasta and put back in the pot. Stir the tomato sauce and peas into the pasta. Add the cheese and toss to mix.
- To serve, transfer to individual bowls and top with additional grated cheese if desired.