A weeknight ragu that needs nothing but pasta and a handful of staples. The jar does most of the work here, simmering just long enough to meld and deepen while you boil the water.

Serves 2. 25 minutes, 8 at the stove.

About 480 calories a serving, 15 g protein, 86 g carbohydrate, 8 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 1 jar mushroom ragu, 8 ounces pasta, for pasta water salt, 1 tablespoon butter, 2 cloves garlic, to taste pepper.

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta. Stir once and cook until al dente, about 9 to 12 minutes depending on the shape.12 min
2. While the pasta cooks, mince 2 cloves of garlic. Heat 1 tablespoon of butter in a separate pan over medium heat, add the garlic, and cook until fragrant, about 1 minute.2 min
3. Pour the entire jar of mushroom ragu into the pan with the garlic. Stir, lower the heat to medium-low, and let it simmer gently while the pasta finishes, stirring once or twice.10 min
4. Drain the pasta, add it to the ragu, and toss to coat. Season with a pinch of pepper and taste for salt before serving.

Cook mode

Note Swap in any short pasta shape, or use rice if you prefer. Leftovers keep refrigerated for four days and reheat gently on the stove with a splash of water. Serve with grated cheese or crusty bread to finish the sauce.