This is pure Italian comfort food in a bowl.
Simple, humble, and deeply satisfying.
Pasta e piselli comes from southern Italy and was traditionally made with just a few everyday ingredients — pasta, peas, olive oil, water, and a little cheese.
The pasta cooks right in the pot, releasing its starch, while some of the peas are mashed to create a naturally creamy, comforting broth.
No cream. No stock. No shortcuts.
When times were good, some families would add sausage or pancetta — and that version is what I’m featuring today.
👉 Full recipe in comments.
#ItalianComfortFood #PastaEPiselli #ItalianFood #ComfortFood #HomeCooking
#TraditionalItalian #SimpleRecipes #CozyFood #DinnerIdeas
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Recipe 👇 Please like and share if this is helpful.
Pops’ Home Cooking
Simple Meals, Big Flavor
🍝 Pasta e Piselli
Ingredients
🫒 ½ cup extra-virgin olive oil
🧅 1 large onion, diced
🌶️ ½ tsp crushed red pepper flakes
🥓 8 oz Italian sausage, crumbled (optional)
💧 4 cups water, plus more as needed
🧂 1 tsp fine sea salt
🟢 1 lb frozen peas
🍝 1 lb ditalini or other small pasta
🧀 Pecorino Romano, grated
⚫ Black pepper, to taste
Method
🔥 Heat oil over medium-low; add onion and cook until soft
🌶️ Stir in red pepper flakes, 30 seconds
🥓 If using sausage, add now and cook until lightly browned, breaking it up
💧 Add water, salt, and peas; bring to a gentle boil
🥄 Mash some peas to thicken the broth
🍝 Add pasta; reduce to a steady simmer
🔄 Stir frequently, adding water as needed to prevent sticking
🧀 Off heat, stir in Pecorino; season to taste
🫒 Finish with olive oil, black pepper, and more cheese
Notes & Variations
🟢 Traditional: Pasta, peas, olive oil, and cheese — no meat
🥓 When Times Were Good: Sausage or pancetta adds richness
🥄 Consistency: Mash more peas for thicker, add water for soupier
🍝 Pasta: Ditalini, elbows, shells, or orecchiette all work
🧊 Leftovers: Keep 3 days; reheat with a splash of water
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