Rao's bolognese is a ready-to-eat jar that asks only for heat and pasta; at two servings, it stretches across a bowl of rigatoni with room for garlic and butter to brighten it. Pour the sauce over warm pasta and finish with good olive oil to make this a dinner without work.

Serves 2. 20 minutes, 8 at the stove.

About 1840 calories a serving, 62 g protein, 356 g carbohydrate, 15 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 and cook 8 ounces of dried rigatoni until al dente, about 12 minutes, stirring now and then. While the pasta cooks, mince 2 cloves of garlic and warm 2 tablespoons of olive oil and 1 tablespoon of butter in a medium pan over medium-low heat.12 min
2. When the garlic in the pan is fragrant after 1 minute, add the entire 25 ounce jar of Rao's rigatoni bolognese and 1 cup of pasta water or vegetable broth, stirring to warm through over medium heat, about 5 minutes.5 min
3. Drain the pasta, add it to the sauce, and toss to coat. Taste and season with salt, then divide between two bowls and serve.

Note Swap the broth for half a cup of red wine if you have it open. The bolognese keeps in the refrigerator for four days; reheat it gently with a splash of water. Serve with a bitter green salad dressed with lemon juice and olive oil, or with crusty bread.