Pasta e piselli aka peas and macaroni is a dish that you can find in different variations in many Italian regions. In some areas they use broth, Others no tomatoes. The calabrese version is almost soup-like. My version is just like my mom made it. Ditalini pasta with onions, prosciutto, tomatoes and baby peas. So so easy. A quick meal that you can make with items you might even have on hand right now. 


Recipe below. All my recipes are in printable form at


(Generously Serves 8)


¾ Cups of Olive Oil

⅛ tsp. Red Pepper Flakes

2 Onions – Chopped

6 oz. (about 8 Slices) of Prosciutto – Chopped Fine

3 (28 oz) Cans of San Marzano Whole Tomatoes – Pureed

10 Basil Leaves- Chopped

4 Cans (15oz) of Young Sweet Peas- Drained well-  I use the brand Le Seur

2 Pecorino Romano Cheese Ends (Optional)

Salt and Pepper to taste

2 lbs. Ditalini Pasta


In a large saute pan, warm the olive oil.  Add in the onions and red pepper flakes and sautee on low until the onions become translucent.  Next put in the prosciutto and saute until it begins to brown.  Add in the tomatoes and basil and cook for about 5 minutes.  Incorporate the peas and add in the ends of your Pecorino Romano cheese.  Season with salt and pepper to taste and cook for about 20 minutes on low.  Boil your pasta, drain and add in your sauce.  Serve.

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