Bolognese with Peas, Parsley and Boiled Eggs

1 1/2 cups bolognese sauce
500g short pasta such as penne or orecchiette
chicken stock powder
1/2 frozen peas
handful of parsley leaves, washed and chopped
4 boiled eggs

Boil pasta in chicken stock and salty water according to packet instructions. Towards the end of the cooking period, reserve 1 cup of pasta water.

When the pasta has been cooked, return the pasta to the saucepan, add the sauce and peas and stir to combine over medium heat. Add pasta water as required to create the desired consistency.

Serve in bowls and sprinkle parsley over the pasta.

Serve with sliced boiled eggs.