I once had a wonderfully simple dish that I think was called Rigatoni alla Ponte Vecchio, or Rigatoni Ponte Vecchio somewhere in the outer boroughs of New York City. I have often hankered for that dish and here is our version.
If you’re trying to avoid products with BPA, such as cans which reportedly contain BPA, then use a jar of tomato sauce, but it might taste slightly different from a can of San Marzano tomatoes. I’ve tried it both ways, because unfortunately we do have to be aware of our environment these days, and it tasted better with canned tomatoes.
Cook the rigatoni as instructed on the package. In another pot, saute diced onion until translucent and then add the can or jar of crushed tomatoes or tomato sauce.
Add frozen peas (add as much or as little as you like) and stir. Add some cream, or half and half to the tomato sauce. With a long hand held mesh strainer (or just pour the rigatoni into a colander) strain the rigatoni out of the pasta water and place rigatoni into the sauce and mix. Serve and top with freshly grated parmesan.