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So Many Dishes

Easy Does It

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Lynn Pernezny

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Much as I love to cook, there are times when taking shortcuts or letting someone else do most of the work sounds really attractive. We knew that this was going to be an incredibly busy weekend, so when we were planning our weekly menu a few days ago, Ken suggested that we default to pasta with a jarred sauce. I am so glad that I agreed.

We had traded gourmet baskets with Alice for Christmas, and the one she gave us included a half kilo of squid ink fettuccine. I cooked up some of that, which made the plate look very elegant. We’ve had it before, and I really don’t taste much, if any, difference to the pasta. It’s still all about the sauce. For that, we tried Rao’s Italian sausage and mushroom sauce. It was delicious, with plenty of chunks of sausage and mushroom slices evident.

Along with a simple Greek salad and a glass of a highly rated (but very reasonable) German Riesling, it was a nice, simple dinner that I could put together after a busy day while we enjoyed watching the Eagles win.

Taking the path of least resistance isn’t necessarily a bad thing. Happy eating!

3 responses to “Easy Does It”

  1. melsar93 Avatar
    melsar93

    I enjoy spending a Sunday afternoon making a homemade marinara, but there are a lot of good jarred sauces out there too.

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    1. Lynn Pernezny Avatar
      Lynn Pernezny

      Yes, I have a wonderful marinara recipe, and I occasionally make the original meat sauce recipe from.the old Mama Leone’s in New York. A lot of the pasta dishes I make involve a fresh sauce, or something specific to that recipe. The issue for me in making a big batch of sauce is that it’s just the two of us anymore, and we only have so much freezer space. But younger me would be aghast that I’d even consider a jarred sauce.

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  2. Rola Avatar
    Rola

    We often use Rao sauce but haven’t tried the sausage and mushroom. Usually mix some of their spicy Arrabbiata sauce with marinara.
    Yeah for the Eagles win and …. sad about PennState!

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I’m Lynn

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