@plantmanager
"Peas" and Macaroni
Big pot
Pack of pasta..anything will do from spaghetti to ditali ..but small with a curve works well to hold the sauce
About 1/4 cup olive oil
One can small green peas --with the water--
Three cans Hunts tomato sauce..small soup can sized ?? 16 oz?
8 decent sized cloves garlic. sliced or minced - you choose if you want to hide... My kids INSPECT
One LARGE sweet onion...chopped
1/2 cup white sugar
3/4 cup FRESH shredded Parmesan ( found in refrigerator section not dried)
Dried sweet basil..3 shakes
Salt - kosher works well
Pepper
In that pot goes all the oil
Saute the onions til limp and golden and add the garlic
Watch that garlic..it burns
If it burns..start over..no saving it
When all sautéd up
Add everything else
Stir
Bring to low low flame..just at a low simmer
Stir, cover and go away
45 min to an hour...stirring every now and again..(the cheese sticks)
Optional - can add chopped fresh sweet pepper and or sliced mushrooms when you add the onions to sauté...you decide how much
Can make this with fresh cauliflower but then you will need about a half can of some flavor broth to the sauce pot
Add last 1/2 hour..shrimp, ham, sausage ( browned first) , fish, clams, chicken,..you name it.
The skies the limit. I have a broccoli and macaroni recipe..but it is white..like a clam sauce ..broccoli and this don't mesh.
taste it when done to see if you need more salt, pepper, sugar or cheese.. If yes cook another 10'min to blend.
Cook the pasta.al dente
DRAIN WELL
Mix it in the big pot of sauce
Everybody will love this . That 45 min is a guess... it can go lomger but likely not shorter time
If you want fancy..and are not lipid conscious ...you can add a plop of ricotta to top everyone's dish.
Enjoy
This will ruin you ..you won't make traditional sauce after this
And......this "sauce" shhhhhhhh it is fantastic with eggplant as a topping for parm or rollatinai...
It also is a GREAT chicken parm sauce shhhhh
