Two Quick Ways to “Dress Up” Store-Bought Pasta

Posted on Tuesday, April 27, 2021
by AMAC, D.J. Wilson

Whether your favorite pasta is cheese stuffed tortellini or creamy ravioli, or a dry pasta such as linguini or farfalle, the creation of a quick sauce (gravy) along with your favorite store-bought pasta can put dinner on the table in lightning speed! Here are two fast-n-easy stovetop sauces that are delicious served over your best-liked cooked pasta.

White sauce:

Alfredo sauce with peas and ham. Use two fully cooked ham steaks (about 8 oz. each), one 10.5 oz bag of frozen steam-in-the-bag microwavable peas, and one container of your favorite Alfredo sauce (about 12 oz. or slightly larger). Dice the ham and sauté pieces in a pan over medium heat with 2 Tablespoons of butter until cooked. Set aside. Microwave peas according to package directions. Meanwhile, warm Alfredo sauce on the stovetop according to package directions. In a big bowl, gently combine diced cooked ham, peas, your prepared pasta, and the Alfredo sauce. Top with freshly grated Parmesan cheese and fresh chopped parsley to taste.

(For a meatless version, omit the ham)

Red sauce:

Onion, garlic & carrot tomato sauce. Add 2 Tablespoons of olive oil to a medium-sized saucepan. Over medium to medium-low heat, gently sauté ½ chopped white onion, 2 cloves of garlic minced, and 1 small finely grated carrot until tender but do not brown. Add one can of your favorite brand of crushed tomatoes (28 oz.) to the onion mixture and season with salt, pepper, and Italian seasoning to taste. Then add in ½ cup water to thin out the sauce. Bring it up to an almost boil, then reduce heat to low. Let the sauce simmer for about 20 minutes. Serve sauce hot over cooked pasta and top with freshly grated Parmesan cheese and freshly chopped basil leaves.


Side dish recommendations:

Broccoli rabe

Side garden salad

Fresh Italian loaf bread


Wine recommendations:

 White sauce pairs well with Pinot Grigio

Red sauce pairs well with Pinot Noir