A straightforward pasta dinner that needs nothing but the jar and what's in the cupboard. The sausage and garlic meat sauce clings to short tubes of pasta and comes to the table in twenty minutes.

Serves 2. 20 minutes, 5 at the stove.

About 1270 calories a serving, 82 g protein, 112 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Fill a large pot with 2 quarts of water, add 1 teaspoon salt, and bring to a rolling boil over high heat.10 min
2. Add 8 oz rigatoni to the boiling water and stir once. Cook until the pasta is tender when tasted, about 10 minutes, stirring once halfway through.10 min
3. While the pasta cooks, pour the entire 23.5 oz jar of Prego sauce into a saucepan and warm over medium heat, stirring occasionally, until steaming, about 5 minutes.5 min
4. Drain the pasta into a colander, shake it once, and divide between two bowls.
5. Pour the warm sauce over each serving.

Note Swap rigatoni for penne or any short pasta. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with grated cheese and a green salad on the side.