1 pound penne
¼ cup olive oil
1 ½ cups frozen and thawed peas (1/2 cup less than a 10-ounce package)
2 small yellow onions, cut into julienne strips
1 cup chopped basil leaves
¼ cup dry white wine
juice of 1 lemon
1½ cups Newman's Own® Fra Diavolo Pasta Sauce
½ tsp crushed red pepper flakes
1 cup fontina cheese, grated
fresh parmesan cheese for grating at the table
Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until tender but firm. Drain well and keep warm.
Meanwhile, heat the oil in a large sauté pan over high heat until hot. Add the peas, onions, and basil leaves, and cook, stirring, for 5 minutes. Add the wine and lemon juice, and cook for 3 minutes. Add the pasta sauce and pepper flakes and bring to a simmer, stirring, until hot. Stir in the fontina cheese and cook for barely 30 seconds, until semi-melted.
Add the penne to the pasta sauce and toss well. Taste and add salt if needed.
Serve at once in heated bowls, sprinkled with the parmesan cheese.