This is dinner from a single shelf item that already does the work: a jar of penne and vodka sauce that only needs warming and finishing. Crack an egg or two into it at the end to stretch the cream and give the sauce body without extra shopping or fussing.

Serves 2. 15 minutes, 8 at the stove.

About 540 calories a serving, 22 g protein, 96 g carbohydrate, 6 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. While it heats, crack 2 eggs into a small bowl and whisk them lightly with a pinch of salt and pepper.
2. When the water boils, add the entire 9 oz jar of penne alla vodka to the pot and stir well to break apart any stuck pasta. Let it come back to a simmer.
3. Simmer for 2 minutes, stirring occasionally, until the pasta is heated through and the sauce coats the strands evenly.2 min
4. Remove the pot from heat. Slowly pour the whisked eggs into the pasta while stirring constantly; the residual heat will cook them into a silky liaison that enriches the sauce without curdling. Taste and adjust salt and pepper.
5. Divide between two bowls and serve at once.

Note You can stir in 1 tablespoon of butter instead of eggs if that suits you better, or grate fresh Parmigiano-Reggiano over the top. Leftovers keep, covered, in the fridge for two days; reheat gently with a splash of water. Serve with a green salad and crusty bread.