August 24, 2010 | 11:49am
As promised, here is Michael D'Andrea's recipe for peas and macaroni. Now don't get all pissy that he's making you use his particular ingredients; he's entitled (and you can find the pasta and sauce any time at Macaluso & Co., the market/café sharing a wall with Macaluso's
). It means a lot to him to have it come out just right.
"Peas and macaroni was the first dish I remember my Mom making when I was younger," he explained. So, chances are, it's a good starter dish for you wanna-be Italians.
Of course, if your kitchen skills suck the big sausage, you can always just go to Macaluso's and ask D'Andrea to make a bowl of it for you.... without substitutions, natch.
Macaluso's Peas & Macaroni
2 tsp. finely chopped fresh white onions
3-4 red pepper flakes
1/2 can (about 4 ounces) La Sueur Early Peas, with juice
6 ounces of Macaluso's marinara sauce
1/2 box (about 8 ounces) of De Cecco tubetti pasta
Extra virgin olive oil
Salt & pepper to taste
Directions: Nearly fill an 8-quart sauce pot with cold water and bring to a full boil. Add a pinch of sea salt and the half-box of pasta. Cook according to directions.
Coat the bottom of a pan with the finest extra virgin olive oil you can find. Saute the onions until translucent (about 8 minutes), then add the peas with juice, marinara sauce and drained pasta.
Add red pepper flakes and salt and pepper to taste, then serve.