A weeknight pasta that leans on a bottled sauce already built with bacon and provolone, so you just need pasta and a stir. The tomato base and cheese bits make this feel finished and rich without much effort.

Serves 2. 20 minutes, 5 at the stove.

About 440 calories a serving, 16 g protein, 85 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Add 8 ounces of penne and cook until tender, about 10 minutes, stirring occasionally so the pasta does not stick.10 min
2. While the pasta cooks, pour the entire jar of bacon and provolone sauce into a skillet and warm it over low heat, stirring once or twice, until it steams gently, about 4 minutes.4 min
3. Drain the pasta in a colander, shaking it to remove excess water. Add it to the warm sauce and toss until every piece is coated, 1 minute.
4. Taste and add salt and pepper as needed. Divide between two bowls and serve right away.

Note Swap penne for rigatoni or any shape you have. Leftovers keep covered in the fridge three days; rewarm gently in a skillet with a splash of water. Serve with a green salad or crusty bread to wipe the bowl.