Savory Black-Eyed Pea Pasta Recipe

About this recipe

A hearty and flavorful dinner dish combining tender black-eyed peas, seasoned ground beef, and perfectly cooked spaghetti in a rich tomato-based sauce. Ideal for those seeking a comforting and satisfying meal.

Ingredients

• 14 g On1Y Basil Leaves
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 1 pack (500 g) Jairaj Black Eye Chawli
• 100 g Catch Sprinklers - Iodized Table Salt
• 75 Nos Oregano Sachet
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pc (50 g) On1Y Pepper Grinder
• 290ml Lea And Perrins Worcestershire Sauce
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Zoff Garlic Powder

Instructions

1. 1. Cook 1 cup of elbow spaghetti according to the package directions. Drain and set aside.
2. 2. In a separate pot, cook 5 cups of black-eyed peas until tender. Drain and set aside.
3. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of chopped onion and 3 minced garlic cloves. Sauté until the onion is tender and translucent, about 5 minutes.
4. 4. Skip this step as it references ground beef.
5. 5. Stir in 2 chopped tomatoes, 1 teaspoon of salt, 1/2 teaspoon of oregano, 1/2 teaspoon of basil, 1 1/2 teaspoons of sugar, 1/4 teaspoon of pepper, 1 tablespoon of Worcestershire sauce, and a pinch of cayenne pepper. Mix well and let the mixture simmer for 25 minutes, stirring occasionally.
6. 6. Add the cooked spaghetti and black-eyed peas to the skillet. Stir to combine and let simmer for an additional 5 minutes to allow the flavors to meld.
7. 7. Serve hot and enjoy your savory black-eyed pea pasta.