Crummy Labor Day weather sapped the desire to grill from me. And it's a good thing too, since I had nothing good to grill. So I skipped the store and worked from freezer and pantry for a pasta that was nearly as good for a next day lunch as for dinner. PLUS, I had the satisfaction of using some ham that I'd frozen after some sandwich making family event (wrapped in plastic and stored in a zip top baggie).
Medium onion, chopped
3-4 cloves garlic, chopped
1/4 pound ham or pancetta
1-2 cups of frozen peas, according to preference
28 ounce can chopped or ground tomatoes
A soupçon of italian red wine (like a glug or two), optional
3/4 pound rigatoni
Italian grated cheese of choice
Salt and start pasta water and cook pasta according to directions. Save 1/2 cup pasta water before draining.
In large skillet heat 2 tablespoons of olive oil over medium flame. Add onions and cook until mostly softened. Add garlic and cook 1-2 minutes. Toss in ham. Cook through. Glug in red wine and let mostly evaporate. Stir in tomatoes. Bubble away for 10 minutes. Stir in frozen peas, cooking until tender. Toss in pasta, thin sauce with pasta water, and top dress with grated cheese.
Seriously worth cheating on meat free Monday!
Eat – B