Pasta e Piselli

Pasta e Piselli (Pasta and Peas) Serves 8 Generously

Pasta e Piselli aka Pasta and Peas or Peas and Macaroni is a dish that you can find in variations throughout many Italian regions. This version is just like my mom made it: ditalini pasta with onions, prosciutto, tomatoes and baby peas. When I was growing up, my mom made this dish all the time and now I know why. It is quick to prepare and soooooo good. It also makes great leftovers. My kids were always happy when they found this in their lunch thermoses. It’s light, delicious and easy.


¾ Cup Olive Oil

⅛ Teaspoon Red Pepper Flakes

2 Onions (about 12 Ounces), Chopped

4 Ounces (about 8 Slices) of Prosciutto, Chopped Finely

2 (28 Ounce) Cans of San Marzano Whole Tomatoes, Puréed

4 (15 Ounce) Cans of Young Sweet Peas, Drained Well

2 Teaspoons Salt

1 Teaspoon Black Pepper

10 Basil Leaves, Chopped

2 Pecorino Romano or Parmigiano Reggiano Cheese End (See hack pg.?), Optional

1½ Pounds Ditalini Pasta


In a large sauté pan, warm the olive oil. 

Add in the onions and red pepper flakes and sauté on low until the onions become translucent. 

Next put in the prosciutto and sauté until it begins to brown. 

Add in the tomatoes and season with salt and pepper. Cook for about 5 minutes. 

Incorporate the peas and add in fresh basil and the end of Pecorino Romano cheese. 

Simmer for about 20 minutes on low to medium heat. 

Boil the pasta, drain and add it to your sauce. 

Serve topped with grated Pecorino Romano cheese.


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