A jar of seasoned sausage and roasted peppers sauce turns into dinner in the time it takes pasta to cook. Stir it over low heat while the noodles finish, then toss and eat; this shelf asks for nothing else but a box of pasta.

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. Bring a pot of salted water to a boil. Add 8 oz pasta and cook until just tender, about 9 minutes; drain and reserve 1 cup pasta water.10 min
2. While the pasta cooks, pour the jar of Prego sauce into a small saucepan and heat over low heat until just warm, stirring once or twice, about 4 minutes.4 min
3. Toss the drained pasta with the warm sauce, adding a splash of pasta water if needed to loosen it. Taste and season with salt.

Note Swap the pasta shape for anything you have: penne, rigatoni, spaghetti all work. Leftovers keep three days in the fridge, reheated gently with a splash of water. Serve with grated Parmesan and crusty bread to soak up the sauce.