Creamy Pasta and Peas

pasta and peas in a white saucepan with a white spoon

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.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword pasta, pasta and peas, peas, pecorino romano

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 776kcal

Author Robin Miller

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.

Nutrition