My wife’s Italian. Replace your items with always having a bottle of sauce and a packet of pasta in the cupboard, and there’s always a meal to be had no matter how empty the fridge is.
My GF is Italian too. One of the most important things I learned from her is literally this. Also, as long as you have any kind of vegetables in your house, you are always one step away from a pasta sauce.
100% For us, a passata, an onion, and some garlic is the minimum needed.
Probably helps that the FIL delivers us boxes of homemade passata all the time - we never have less than a dozen bottles on our storage shelves in the garage. But even if we were to ever run out, a couple of store-bought bottles in the pantry is our fallback option.
Amen to that. But I can’t do jar/bottled sauce so if I want easy noodles, it’s cook noodles, leave some pasta water after draining, throw in some butter at the end to make it thicc, then serve topped with olive oil/red pepper flakes/salt/pepper/parmigiano Reggiano (all things I make sure I always have in stock always)
I also keep a stack of cans of San Marzano tomatoes to make a red sauce any time I want, but that takes a couple hours instead of 20 minutes.
There are good sauces you can make from canned tomatoes in 20 minutes (depending on your prep speed).
My go tos are Putanesca & Vodka sauce, but there’s a lot more you can do. Mark Bittman’s How to Cook Everything has a simple recipe and then a big list of variants, most of which can be done in 20 minutes.
My wife’s Italian. Replace your items with always having a bottle of sauce and a packet of pasta in the cupboard, and there’s always a meal to be had no matter how empty the fridge is.
My GF is Italian too. One of the most important things I learned from her is literally this. Also, as long as you have any kind of vegetables in your house, you are always one step away from a pasta sauce.
100% For us, a passata, an onion, and some garlic is the minimum needed.
Probably helps that the FIL delivers us boxes of homemade passata all the time - we never have less than a dozen bottles on our storage shelves in the garage. But even if we were to ever run out, a couple of store-bought bottles in the pantry is our fallback option.
Amen to that. But I can’t do jar/bottled sauce so if I want easy noodles, it’s cook noodles, leave some pasta water after draining, throw in some butter at the end to make it thicc, then serve topped with olive oil/red pepper flakes/salt/pepper/parmigiano Reggiano (all things I make sure I always have in stock always)
I also keep a stack of cans of San Marzano tomatoes to make a red sauce any time I want, but that takes a couple hours instead of 20 minutes.
There are good sauces you can make from canned tomatoes in 20 minutes (depending on your prep speed).
My go tos are Putanesca & Vodka sauce, but there’s a lot more you can do. Mark Bittman’s How to Cook Everything has a simple recipe and then a big list of variants, most of which can be done in 20 minutes.
Noted, thank you! I have a specific sauce I like to make, and I like it best simmered for a couple hours in a Dutch oven hahaha
Most of the sauce we use is home made. My FIL makes it every year and always gives us boxes of it. Way better than shop bought sauce.