Recipe For Macaroni Rosa with Peas
- 1 box Tri-Color Pasta
- 1 can Diced Tomatoes, lightly drained
- 1 cup Whipping Cream
- 1/2 medium Onion
- 2 small stalks Celery, including leaves
- 2 cloves Garlic
- 1 teaspoon Olive Oil
- Salt to taste
- 1 teaspoon excellent Italian Seasoning
- 3/4 cup frozen peas, more or less to taste
- 1/4 cup grated Pecorino Romano, optional
Boil your water according to package directions. Start heating a large skillet on medium with oil. In a small food processor, puree onion, celery, and garlic. Add vegetables to the oil and stir. While the vegetables are cooking, put the tomatoes in the same food processor and pulse once or twice for smaller diced tomatoes.
When the vegetables are cooked down and nicely flavored (about 3-5 minutes), add tomatoes, Italian Seasoning, and salt. Stir to combine. After the tomatoes have cooked about 7 minutes, add the pasta to the water. About 5 minutes before the pasta is done, add the cream and stir. One minute before the pasta is done, add the peas. Drain cooked pasta completely, add to skillet and serve immediately. Sprinkle with cheese if desired.
Notes: 1) Freeze the drained tomato juice for later use, like flavoring beans. 2) Adding the peas too early will make them shriveled. If using fresh peas, add just before adding pasta. 3) Cooking times are relative. You may want to cook your tomatoes and cream longer. 4) You still may need to cut the rotini in half for the kiddos.