Ingredients

• 12 oz rigatoni pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 14 oz can crushed tomatoes
• 1/4 cup tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp red pepper flakes optional
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen or fresh green peas
• 1/4 cup reserved pasta water
• 1/4 cup grated Parmesan cheese plus extra for serving
• Fresh basil or parsley, for garnish

Directions

• Cook the Pasta:
• - Bring a large pot of salted water to a boil.
• - Cook the rigatoni according to package instructions until al dente.
• - Reserve 1/4 cup of pasta water before draining.
• Make the Sauce:
• - In a large pan, heat olive oil over medium heat.
• - Sauté the chopped onion for 2–3 minutes until soft.
• - Add garlic and cook for 30 seconds until fragrant.
• - Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
• - Simmer for 10–12 minutes, stirring occasionally.
• Add the Peas & Pasta:
• - Stir in the green peas and cook for another 2 minutes until tender.
• - Add the drained rigatoni and reserved pasta water, tossing everything together to coat the pasta evenly.
• Finish & Serve:
• - Stir in grated Parmesan cheese and mix well.
• - Garnish with fresh basil or parsley and extra Parmesan.
• - Serve immediately

Notes

• I used cellentani pasta
• I added a smidge of balsamic vinegar
• I used petite cut can of tomatoes
• I ladled the sauce over the top of the pasta

Photos