This shelf holds a dinner nearly ready to eat: rigatoni in a full-bodied bolognese. I'm adding bitter greens to balance the rich sauce and make it feel like a complete meal for two without fuss.

Serves 2. 20 minutes, 8 at the stove.

Cook mode

1. Bring 4 quarts of salted water to a boil in a large pot, then add the rigatoni from the jar and cook until the pasta is tender, about 8 minutes.10 min
2. While the pasta cooks, heat 2 tablespoons of oil in a wide skillet over medium-high heat, then add the 4 cups of bitter greens with a pinch of salt and cook, stirring often, until wilted and any water has evaporated, about 5 minutes.5 min
3. When the pasta is tender, reserve 1 cup of pasta water, then drain the pasta. Pour the pasta and all its sauce into the skillet with the greens, add 1/2 cup of the reserved pasta water, and toss to combine over medium heat for 1 minute.
4. Taste and season with salt and pepper, adding more pasta water if the sauce seems too thick, then divide between two bowls and serve at once.

Note Swap the bitter greens for sautéed mushrooms or a handful of fresh basil if you prefer. Leftovers keep in the refrigerator for three days and reheat well with a splash of water. Serve with a simple green salad on the side or follow with fresh fruit.