Mary’s Macaroni and Peas

A very simple dish. East and Fast, but we're working from memory.

Mary’s Macaroni and Peas

Ingredients:

1-1/2 Lbs. Chop Meat
1 Tbs. Olive Oil
1 Large White Onion – sliced (softball-sized)
Pinch of Red Pepper Flakes – the more you add, the spicier it will be.
2 cans of Lasuar baby peas
22 ounces of tomato sauce
Salt, to taste

Instructions:

1 Sauté onions and red pepper flakes in olive oil until onions begin to caramelize.
2 Add chopped meat, and sauté until no longer pink
3 Add peas, tomato sauce, and salt, mix well.
4 Partially cover and cook until peas are tender.
5 Taste and adjust salt

Serving Notes:

Follow the instructions on the package to prepare 1 pound of pasta. Mary used elbows, but any of the smaller-shaped pastas work well.
Reserve some of the pasta water to add if the tomato-pea mixture is too thick.
Ladle the hot tomato and peas over the pasta in individual bowls (wide bowls).
Top with grated cheese. Serve with a crusty loaf of bread.