Macaroni and Peas


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
  1. Using a small saucepan, heat the tomato sauce and then add the frozen peas. Keep warm.
  2. Bring a large pot of water to a boil, add the salt and then cook the pasta.
  3. 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.
  4. To serve, transfer to individual bowls and top with additional grated cheese if desired.
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