Prego's cheesy bacon sauce turns into a proper dinner when poured over hot pasta with a handful of frozen peas and a crack of black pepper. The sauce has the bacon and cheese built in, so this comes together as fast as the water boils.

Serves 2. 15 minutes, 8 at the stove.

About 1630 calories a serving, 97 g protein, 104 g carbohydrate, 88 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 6 cups water to a rolling boil in a large pot with a pinch of salt. Add 8 oz pasta and stir once, then cook until just tender according to the package directions.10 min
2. While the pasta cooks, pour the entire 14.5 oz jar of Prego sauce into a small saucepan and warm over medium heat, stirring now and then, until steaming.3 min
3. When the pasta is done, reserve 1/2 cup of the cooking water, then drain the pasta. Stir 1 cup frozen peas directly into the hot pasta, cover for one minute to soften them.
4. Pour the warm sauce over the pasta and peas, then toss to coat. If the mixture looks thick, splash in some pasta water a tablespoon at a time until it has the consistency you want.
5. Divide between two bowls and crack black pepper over each portion to taste.

Note The sauce keeps in the fridge for up to three days; to stretch leftovers, thin with a little milk and toss through more pasta. Serve with a green salad or crusty bread to soak up every bit of sauce.