This shelf holds a ready-made sausage ragù that tastes homemade; build a fast weeknight dinner with pasta and something to anchor the plate. Cook dried pasta while the sauce warms, and you have dinner in twenty minutes.

Serves 2. 20 minutes, 5 at the stove.

About 1470 calories a serving, 99 g protein, 125 g carbohydrate, 73 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 6 cups of water to a boil in a large pot with 1 teaspoon of salt. Add 8 oz of pasta and cook until two minutes short of the package time, stirring often. While it cooks, open the jar of sausage sauce and pour it into a skillet over medium heat.12 min
2. When the sauce is hot, add 2 cups of fresh spinach in handfuls, stirring until it wilts, about two minutes. Taste and season with salt and pepper as needed.2 min
3. Drain the pasta, reserving one cup of the cooking water. Pour the pasta into the skillet with the sauce and add one quarter cup of the cooking water, stirring gently until the sauce coats the noodles, about one minute.1 min
4. Divide between two bowls and grate 1 oz of Parmesan over each serving.

Note Swap spinach for broccoli or mushrooms if you like. Leftover pasta keeps for three days in the fridge and reheats gently with a splash of water. Serve with crusty bread to soak the sauce, or make it a light meal with a bitter green salad on the side.