Creamy Pasta and Peas
Tender pasta in a sublimely creamy tomato sauce. Scented with garlic and onion, dotted with peas, and laced with parmesan cheese – this dish is the definition of pure comfort.
This is one of my favorite easy sauces to make. You need a handful of items – tomato sauce, cream, Italian herbs, onion, and garlic – and it comes together in just minutes. I also like to add a little crushed red pepper flakes for kick, but it’s entirely optional.
Choose your favorite pasta shape for this dish. I used small shells because I wanted a dish reminiscent of my childhood, but you can use any pasta shape you want. That includes rigatoni, penne, elbow macaroni, and long strands like spaghetti, linguine, and fettuccine.
The peas add color and sweetness! Peas are a popular addition to pasta dishes for a reason. The sweetness of the vegetable balances the acidity of the tomatoes, so it’s an excellent partnership. Plus, they add a pop of vibrant color and burst of fresh flavor.
What should you serve with this creamy pasta and peas? I suggest adding a crisp green salad and warm bread on the side!
Creamy Pasta and Peas
Ingredients
- 1 pound pasta of choice, I used small shells
- 2 tablespoons butter, or olive oil
- 1 cup chopped onion
- 2-3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- 15- ounce can tomato sauce
- 1 1/4 cups heavy cream
- 1 cup frozen green peas, kept frozen until ready to use
- 1/4 cup grated parmesan cheese or Pecorino Romano PDO, plus more for serving
Instructions
- Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the tomato paste, Italian seasoning, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 1 to 2 minutes, until the herbs and tomato paste are fragrant (giving the tomato paste a head start on cooking brings out its sweetness and cuts and metallic taste).
- Add the tomato sauce and cream and bring to a simmer. Reduce the heat to medium low and simmer for 10 minutes.
- Fold in the pasta and peas. Add a little pasta water if needed to thin the sauce.
- Fold in the parmesan cheese.
- Season to taste with salt and pepper.
- Serve with extra parmesan cheese or Pecorino Romano PDO on the side.