Probably since the day I could chew food, my absolute favorite meal in the entire universe is my great-grandma’s macaroni and peas. I know what you’re thinking, “Macaroni and peas? What the hell is that and why is it so good?” Let me explain….
It’s nothing complicated or fancy. It’s basically a soupy pasta dish with some onions, tomato sauce, and peas. Literally. But the deliciousness of this dish is unlike anything I can describe, but I’ll try. It’s tomato-y, pea-y and full of old-fashioned Italian simpleness. The sauce is thin and watery, yet holds a lot of flavor.
I hesitate to give out the (not so) secret recipe, but I insist that everyone try this dish. So, here it is in it’s short entirety.
Here’s what you’ll need:
– 1 pound of some kind of small pasta (small is a must)
– 1 medium onion, chopped
– 1 small can of tomato sauce
– 1 can Le Sueur peas, with juice (it is most certainly important that you use Le Sueur peas — trust me on this one)
– Salt, Pepper and Red Pepper flakes to taste
This will be one of the simplest dishes you ever make. First, saute the onions in a little olive oil until the become soft and translucent. Season them with the salt, pepper, and red pepper flakes (you can omit the red pepper flakes if you prefer). Next, add the can of tomato sauce. Let this simmer away for a few minutes so the sauce has time to heat up and cook down a little. Then, add the peas and all their juices. Stir to combine then remove the pot from the heat and add water. You need enough water to boil the pasta, but not so much that it takes away the flavor of the tomato paste and peas. I usually determine how much water I want by the color of the sauce. My personal preference is for it to remain fairly red, but you can add as much water as you like. (A good way to determine how much water you want is to taste as you’re adding to decide how strong of a flavor you want.) Bring the water to a boil and add the pasta. Cook to al dente and serve right away. (That’s right ladies and gentlemen…no draining of the pasta water here!)
Billy likes to cook some sausage on the side, but I think that’s sabotage. (Secretly I think it’s pretty good, but still not right.) My great-grandma always makes breaded and fried chicken cutlets on the side. Either way, it is imperative that you have bread to dip in the sauce.
I literally could eat a whole pound of this in one sitting, and if you know me that never happens. While I don’t think my mac and peas will ever be as good as Nanny’s, they sure do come in a close second (sorry mom). I think they’d make her proud.
BTW, if you try this recipe, let me know how it turns out and what you thought of it! Since it’s one of my favorites, I’m always interested in other people’s opinions.
P.S. Don’t judge our heart-shaped bowls. 🙂