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Print this Recipe    Pasta Salsa

Pasta

1/2 lb dry pasta (percatellie)
1 large can of seasoned tomatoes sauce (26 oz or so)
1 1/2 cups chunky salsa sauce
12 oz fresh mushrooms, sliced or chopped
1 onion chopped
1 clove garlic minced
1 1/2 cups peas
salt and pepper
fresh grated cheese as desired

For the pasta: use any kind as desired. We choose the thick
percatelli. Cook pasta, drain, cover and keep warm. Saute onions,
garlic and mushrooms. Add to pasta with canned peas (could also be
frozen green peas but canned was easier). Mix tomato sauce and
salsa. Toss everything together, season again if desired. Fresh
hard grated cheese is optional but delicious. Serves 4.

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