Welcome back, pasta (and store-bought sauce can be decent too)

So my grandparents were off the boat Italians. My parents’ first language was Italian. So me, I grew up in some old traditions. Most famously… pasta on Sundays, though back then we called it “macaroni.”

Over the years I’ve learned how to make my own sauce and even homemade pasta (I’ve blogged about it and from that blog, gave my recipe to a fellow blogger and she made my pasta… in Germany, no less.)

In recent years, of course, complex carbs in large amounts became persona non grata for anyone who wanted to stay slender. So I really haven’t made any pasta regularly in a long, long time. 

Buuuuuut, nowadays I’m trying to cook more at home to save money. I even blogged to get more ideas of what to make. But lately I got the urge to start making pasta again. 

Now let’s not go crazy. I’m not making  the homemade pasta quite yet, but I have no qualms about buying pasta.  The frozen kind can be awesome, but they’re usually expensive. My favorite non-frozens are the spirals: long spiral is fusilli, short spiral is rotelle.

But, truth be told, because I don’t have a whole lot of time these days… I’m committing the biggest cardinal sin: 

Using store bought sauce! (CUE DRAMATIC ORGAN MUSIC) They’ve gotten a lot better than when I was kid, but still. This week, I even used the Newman’s Own brand.

I know,  I know… DESGRAZIADO!

Hold on… I can’t just eat it like that, plus I need some protein. So I sautee some garlic, add fresh basil, salt, pepper and brown some ground turkey and make a meat sauce. (Way too much garlic, actually. My apartment reeks of it now, which is still kind of enjoyable, though.)

(Ok ok… My grandparents called it “gravy” and I think by definition it becomes “a gravy” when meat is added in one way or another. But yes, I know, when people think “gravy” they think of the liquid one puts over meat… So ok,  “meat sauce” it is.)

Then I make my fusilli nice and al dente and VOILA!

Ok, since I’ve started making pasta again  I’ve gone off the deep end. I make sauce in bulk so I have 4 meals out of it. In a week. And I’m in week 3 now. Now I can stand gaining a little weight if I save money, but don’t want to gain too much. I’m going to have to monitor closely.

But trust me… part of me is VEEEEEEEERRY happy : )


  1. I don’t like tomato sauce and neither does my son, so I began steaming carrots and sweet potatoes, blending them, then adding to the sauce. It really helps with all the acid. I do this about once a month, portion, then put it in the freezer. We are a mostly carb free household over here too.

    Liked by 1 person

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