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X Italian Pasta Dishes
Pasta e Piselli (Pasta with Peas)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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Ingredients

For Pasta:

Version I. Make home-made taccuzzelle or tagliatelle pasta [For pasta dough recipe for "Everyday Pasta Dough"]
Version II. Use store-bought "tubetti" [Follow package directions]


For sauce

2 to 3 tablespoons olive oil
and
1/2 pound sliced air-dried Italian sausage [If using fresh pork belly, sausage is not necessary -- it's one or the other]

OR
1/2 pound diced fresh pork belly, cut into pieces (about 1 1/2 inches long X 3/4 inch wide)


2 onions, chopped
3 cloves garlic, crushed and chopped
3 dried sweet red peppers, chopped up into small pieces about 1 inch long by 1/2 wide (OR crushed between one's fingers)
2 cups dried peas
OR
3 or 4 cups frozen peas*
OR
1 to 2 cans of peas
Salt and pepper

For Garnishing

2 tablespoons fresh parsley, finely chopped
OR
2 tablespoons finely chopped mint





Directions

For Pasta dough



Version I. Make home-made taccuzzelle or tagliatelle pasta [For pasta dough recipe for "Everyday Pasta Dough"]

Version II. Use store-bought "tubetti" [Follow package directions]



For Sauce



1. Place dried peas (if using) in water and soak overnight and cook the next day till they are read. OR, drain canned peas of excess liquid. Or cook frozen peas (preferable to canned peas) according to package directions. Reserve.

2. Peel and chop onion.

3. Peel garlic. Chop.

4A. Version I. [If not using pork belly] Heat up olive oil. Add onion and garlic. Sautee till golden.

4B. Version II. [If using pork belly] Cut up pork belly pieces. Over medium heat, render some of the fat of the pork belly.

5. Add chopped garlic and onion, and dried sweet red pepper.

Version III. If using Italian air-dried sausage, add it to the sauce (P.S. Use fresh pork belly or air-dried sausage, but not both, as the flavors will not necessarily compliment with each other).

6. Season with salt and pepper.

7. Add peas. Cook sauce for about 10 to 15 minutes.



For cooking pasta

8. Bring a large pot of water to boil. Add salt.

9. Cook pasta. Drain.

10. Toss 1/4 of the sauce with the pasta, reserve the rest of the sauce to add to individual bowls. Garnish with fresh parsley or fresh mint [N.B. Mint works very well with peas!].






Notes

Even though this is a simple recipe, the taste is quite marvelous, especially if one uses home-made pasta.... Photo: by the contributor.

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