Doctored Pasta

Who was it that said there is nothing new under the sun? Leonardo Da Vinci? Well, whomever it was, he was right. There really isn’t. But I’ll still share anyway, because this version of pasta sauce has become my fourteen-hour-workday-from-hell-exhausted-mom save-the-day secret. And we’re all doing it, us working moms. We’re opening up a jar of bottled pasta sauce and adding stuff to it and plunking it on the table for dinner. We could spend time chatting about how we feel guilty that’s it’s not our awesome homemade Bolognese, or we can take the win.

Let’s the take the win today, ladies. Because it’s Monday and sometimes being a working mom sucks and half homemade is still a thousand times better than straight out of a box, or restaurant take out. Therefore, I give you Doctored Pasta!

  • 1 jar of bottled marinara sauce
  • 1 cup of dry white wine, or water
  • 1 package of loose, uncased Italian sausage

Cook the Italian sausage in a pan until it’s nicely browned. Dump the jar of pasta sauce in with the sausage. Pour the white wine or water into the marinara jar and put the lid back on. Shake it for a minute to get all the sauce bits incorporated – waste not, want not friends. Dump the liquid into the pan, and heat the whole thing through.

Done. For bonus points, you can dice up some onion, celery and/or carrot and sauté it with the sausage. Or you can sneak in some spinach, chard or kale at the very end. But it’s shockingly good with just the three things above. I often find that jarred pasta sauce is a little glumpy (brand new word – word of the week!), and the extra little bit of liquid smooths it out just the right amount. And if you choose to use wine you get a little extra flavor boost from that too.

If you’re looking for bonus points and extra credit, serve bread and salad on the side. And you know what? I’m not going to judge you if your bread comes out of a tube and your salad comes out of bag. Of course homemade is best. But sometimes, half homemade will do. Happy Monday, friends.