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 or 3 tablespoons olive oil
3 pounds fresh ripe tomatoes (about 10 large tomatoes), skinned and diced
1 or 2 tablespoons tomato paste (optional)
4 cloves garlic, finely chopped
1 onion, chopped
2 cups dried peas, OR 3 to 4 cups frozen peas*
2-3 dried sweet red peppers, chopped up into small pieces about 1 inch long by 1/2 wide (OR crushed between one's fingers)
3-4 fresh basil leaves
1 teaspoon salt
1/4 teaspoon pepper
Additions (optional):
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)
For garnish
about 2 tablespoons fresh parsley, finely chopped
OR
2 tablespoons finely chopped mint
*Canned peas can be used, but dried or frozen peas are better
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, cook frozen peas according to package directions. Or, drain canned peas of excess liquid. 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. Add tomatoes. Add tomato paste (if using).
7. Add peas. Cook sauce for about 20 minutes.
8. Remove basil leaves from sauce.
For cooking pasta
9. Bring a large pot of water to boil. Add salt.
10. Cook pasta. Drain.
11. 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
Photo: Mary Melfi. |
