This easy week night pasta and sauce came about as a ‘I am tired and not looking to follow a recipe and want dinner on the table in 30 minutes meal.’

It became immediately known as ‘Quinton’s Pasta!’ In part because he alone had 5 helpings and because everyone, especially said 2 year old nephew, proclaimed it was great. And furthermore I really needed to repeat making it, but also write the recipe down for others to follow. So, who am I to argue, I did just that and here it is!

Easy Weeknight Pasta

I am certain that whatever your pasta of choice is will work wonderfully. I have included our favourite canned pasta sauce, but whatever tomato sauce you or your family tend to favour will likely work great.

I make sure to salt my pasta water and not drain my noodles, but rather transfer with a wide slotted spoon directly to the pot of sauce. That way the water still clinging to the noodles make for a perfectly creamy sauce that coats the pasta beautifully. Alternately you can remove some pasta water to add back in as needed and then drain the pasta. If the sauce is too thick, thin out with the additional pasta water.

Adding a salad, greens with a light vinaigrette or even just fresh arugula (my preference) alongside or on top is definitely not out of line. I do not add garlic to my recipes because I can’t eat it, but I do not doubt it could be a delicious addition as well to those who do cook with it.

Also depending on the season, I will most definitely add fresh herbs like oregano, thyme or parsley and basil from the garden. Or even my own home dried versions. And if we are being completely honest I much, much prefer to eat my pasta from a pasta bowl. It most definitely tastes better like that!

Easy Weeknight Pasta

1 Tablespoon Olive Oil
2 Finely Minced Shallots
1/8 teaspoon Red Pepper Flakes
1 Tablespoon All-Purpose Flour
3/4 – 1 Cup of Warm Water combined with a generous
1 easpoon of Better than Bouillon Beef Base (or stock or bouillon of choice)
1/2 – 3/4 Cup Half and Half
1 Can (680mL) Thick + Rich Four Cheese Hunts Tomato Pasta Sauce (or similar tomato sauce)
1 teaspoon dried Oregano
1 teaspoon dried Basil
Salt + Pepper
500 Grams Pasta Cooked
Salted Pasta Water as needed (for thinning sauce)

Directions

Set a large pot of water to boil for the pasta. Once boiling add about a tablespoon of salt and the pasta to cook according to directions.
Meanwhile heat 1 tablespoon of olive oil in a large low pan over medium low heat.
Add minced shallots and red pepper flakes (more or less depending on taste) and sauté until soft and slightly browning on edges.
Stir in 1 tablespoon of flour and allow to cook for an additional minute.
Slowly, a couple tablespoons at a time, add the stock or water with bouillon. Stirring or whisking after each addition until fully incorporated.
Add the half and half (creamo) and stir in completely. Cook until evenly thickened.
Turn down heat to low and stir in the large can of pasta sauce.
Add oregano, basil, pepper and salt (depending how salty the stock/bouillon is).
If looking too thick add more half and half as desired. Keep on low stirring occasionally until pasta is cooked. Then add pasta to the sauce and any extra pasta water that might be needed to get the consistency of sauce preferred. Stir together until the pasta is fully coated.
Serve with grated parmesan, crusty bread or a salad or arugula as preferred.

Why not try out my awesome recipe for homemade pizza sauce next?!
Or check out this delicious Roasted Tomato Sauce made from scratch!