First, put on a pot of pasta. Bring a large pot of salted water to a boil. Ditalini or any type of small pasta can go into boiling water now. Cook according to the package instructions until al dente, usually for about 8-10 minutes. Drain the pasta and keep it aside when it's done.

While the pasta cooks, heat the olive oil in a large skillet over medium heat before adding the finely chopped onion. Cook, stirring occasionally, for about five minutes or until the onion becomes soft and translucent. Stir in the red chili and cook for a minute more. A little heat comes from the chili if you want it; otherwise, you can skip it for a milder taste.

Now pour the tomato puree and stir it into the onions and chili. Let it sit and simmer for 2-3 minutes until the flavors meld. Here's where that rich, tangy tomato flavor comes into action!

Add the frozen peas and vegetable stock, stir to combine, and bring to a gentle simmer. Let it cook for about 5-7 minutes until the peas are tender and the sauce is slightly thickened. Season with salt and pepper to taste.

Add the peas and cook until everything is heated through and the sauce thickened, then add the pasta to the sauce. 3. Add the cooked pasta to the skillet and toss everything together, ensuring that the pasta is coated with the sauce. If the consistency is too thick for your taste, add more vegetable stock.

Divide your pasta and peas with tomato sauce between bowls, and if you have it, sprinkle with a little freshly grated Parmesan cheese. And just like that, you have a robust and delicious meal!