Cream-based pasta night built around liquid creamer singles that dissolve into a silky sauce. The emulsifiers in these little cups are engineered to handle heat and acid, making them surprisingly good for a quick tomato cream sauce. Dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1070 calories a serving, 28 g protein, 112 g carbohydrate, 60 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 6 ounces of pasta until just short of tender, about 2 minutes before the package says done; reserve 1 cup of pasta water before draining.12 min
2. While the pasta cooks, mince 3 cloves of garlic and warm 3 tablespoons of oil in a large skillet over medium heat. Add the garlic and cook until it turns golden and smells fragrant, about 1 minute, stirring often.2 min
3. Pour one 14-ounce can of canned tomatoes into the skillet, breaking them apart with a wooden spoon, and simmer for 2 minutes.2 min
4. Tear open 6 half & half creamer singles and stir them into the tomatoes off heat, then return to low heat and warm through without boiling, about 1 minute. Add 1/2 cup of the reserved pasta water to loosen the sauce.1 min
5. Toss the drained pasta into the sauce and stir gently, adding more pasta water if the sauce seems tight. Season with salt and pepper and plate into two bowls.

Note Swap the tomatoes for jarred roasted red peppers if you prefer something milder. Leftovers keep three days covered in the fridge and reheat gently with a splash of water on the stovetop. Serve with crusty bread and a simple green salad.