Make Sautéed Italian Peas with onions and pancetta for a delicious side dish! You can substitute bacon or make this meatless. You'll love this frozen peas recipe!
If you don't like peas, chances are you've never had Italian peas!
They're sautéed in olive oil until they attain deep, savory flavor from tender onions and slightly crispy bits of salty pork. I make them with a little peppery heat too.
Yum!
Even without the meat, these peas and onions are delicious and will be ready in 30 minutes. It's one of our favorite Italian side dishes! And it's the basis for Pasta e Piselli!
Recipe ingredients
Frozen Peas: I always cook with frozen green peas, because they're so convenient and frozen at the peak of freshness. I like baby peas best, because they’re sweeter than regular garden peas. But either type will be delicious here.
If you want to use fresh peas when they’re in season, you’ll need to cook them for less time than what’s called for in this recipe.
Onions: Sweet, yellow, white or red onions all work well here, depending on the type of flavor you’re seeking. Yellow onions provide the strongest flavor, while white onions are the mildest. Red onions will add a touch of savory sweetness.
Bacon/Pancetta/Prosciutto: Traditional Italian peas recipes usually include prosciutto or pancetta. Known as “Italian bacon,” pancetta comes in little cubes, and you can find it in the gourmet deli section in most grocery stores. Peas and pancetta taste delicious together!
If you want to use prosciutto, buy it diced in the gourmet deli section or purchase thick slices and dice them yourself.
But, good old American bacon works just as well! I grew up on peas and bacon, since that's what Mom always used.
And, unlike pancetta, bacon is smoked, so it has that extra flavor. I’ve included directions for all of these options in the recipe card.
You can skip the meat for a vegan option, which we usually do. But Liquid Smoke (affiliate link) is a great substitute for bacon flavor. I use the hickory flavor in recipes.
How to make Italian peas
See the card at the end of this post for the full recipe, but here's an overview.
- Heat olive oil and pancetta in a skillet.
- Add sliced onions.
- Cook until the onions are soft.
- Add the frozen peas and stir to combine.
- Cover and cook for 10-15 minutes, until well done.
Recipe tips
- For best flavor, make sure the onions are soft before proceeding to add the peas.
- Don't boil frozen peas, even if the package tells you to! They taste much better when placed directly in the pan while still frozen and then sautéed.
- Covering the pan helps cook the peas down, intensifying their sweet, umami flavor. This is where the magic happens!
What to serve with peas
These sautéed peas make a great side dish for an Italian Thanksgiving dinner or any holiday. Besides being delicious, they don't require oven space!
But this frozen peas recipe is convenient for any night of the week. Serve them with Italian Chicken Cutlets, Roasted Pork Loin with Rosemary, Salmon Caprese or Baked Cod with Bread Crumbs!
Frequently asked questions
I don’t recommend it, as the peas might turn out mushy.
I'm so glad you asked! You have to try mixing the peas into pasta, rice or Parmesan risotto!
More recipes like this
- Skillet Green Beans with Bread Crumbs
- Italian Bean Salad
- Rapini (Broccoli Rabe) with Garlic
- Italian Sautéed Mushrooms with Garlic and Tomatoes
- Italian Broccoli with Gremolata
Enjoy!
If you try this Sautéed Italian Peas (Frozen Peas Recipe), please leave a comment and a rating!
Sautéed Italian Peas
Ingredients
- 4 ounces diced pancetta (See notes.) (Can use diced prosciutto or 5 strips of bacon cut into ½-inch pieces.)
- 2 tablespoons olive oil (If using bacon, use 1 tablespoon olive oil. If omitting meat, use 2 ½ tablespoons oil.)
- 1 large sweet onion (Can substitute yellow, white or red onion.)
- 16 ounces frozen peas (Use baby or regular peas. Can use 13-oz. package.)
- ¼ teaspoon salt (For meatless version, use ½ teaspoon.)
- ⅛ teaspoon black pepper
- 1 pinch red pepper flakes (optional)
Instructions
If Using Pancetta
- Peel and slice the onion.
- Heat 2 tablespoons of olive oil in the pan over medium-high heat. Add the diced pancetta and stir briefly to coat in the oil. (If using a stainless steel pan, set the heat to just past medium.)
- Stir in the onions and cook until soft and limp, stirring occasionally to prevent sticking. It could take about 10 minutes.
- Add the frozen peas, salt and black pepper to the pan and stir together. Cover and cook on low, stirring occasionally, for 10-15 minutes, or until the peas are cooked to your liking. Stir in red pepper flakes, if using.
- Store leftovers in a sealed container in the refrigerator for up to four days.
If Using Bacon
- Slice onions and set aside. Cut raw bacon into pieces (kitchen scissors work well.) In a 12-inch skillet, heat a drop of oil and add the bacon to the pan. Partially cook the bacon on medium high, until the bacon grease is released.
- Add the onions and the rest of the tablespoon of olive oil to the pan and stir to mix with the bacon. Cook, stirring occasionally, until the onions are soft (about 10 minutes).
- Add the frozen peas, salt and black pepper to the pan and stir together. Cover and cook on low, stirring occasionally, for 10-15 minutes, or until the peas are cooked to your liking. Stir in red pepper flakes, if using.
Notes
Nutrition
(Recipe Source: Adapted from my Mom, who learned how to make these from Nonna as in Naples. Originally published on July 25, 2014 and updated now with new photos and additional information.)
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