Cheap Meal Plans For Two

So, you’re looking for cheap meal plans for two, but also craving something tasty and not a gazillion steps to make, huh? Yeah, same. We’ve all been there: staring at an empty wallet, a relatively empty fridge, and a growling stomach, thinking, “Is air a valid food group?” Nope, it’s not. But guess what *is* valid and unbelievably delicious? This ridiculously easy, budget-friendly Spicy Creamy Tomato Pasta. It’s the kind of dish that whispers sweet nothings to your taste buds while keeping your bank account from weeping.

Why This Recipe is Awesome

Let me count the ways this dish is about to become your kitchen MVP. First off, it’s **stupidly cheap**. Seriously, you probably have half the ingredients lurking in your pantry right now. Second, it’s incredibly fast – we’re talking dinner on the table in about 20 minutes. That means more time for Netflix binges or, you know, adulting. Third, it’s **idiot-proof**. Even if your culinary skills are limited to boiling water (and sometimes even that’s a challenge, no judgment!), you’ll nail this. Plus, it tastes like you spent way more time and effort than you actually did. It’s basically a magic trick for your dinner plate.

Ingredients You’ll Need

Gather your humble heroes, my friend. Here’s what you’ll need to transform into a budget-gourmet wizard:

• **Pasta (8 oz/225g):** Any shape works! Spaghetti, penne, fusilli – whatever’s cheapest or calling your name from the back of the cupboard.
• **Olive Oil (2 tbsp):** Your kitchen workhorse. Don’t skimp, but also don’t bathe in it.
• **Garlic Cloves (3-4, minced):** Because vampires *and* bland food are equally terrifying. More garlic = more happiness.
• **Red Pepper Flakes (1/2 – 1 tsp):** Or more, if you like a little sass with your pasta. Adjust to your spice tolerance!
• **Canned Diced Tomatoes (14.5 oz/400g can):** Drained, or not, depending on how saucy you like it. I usually go undrained for extra sauciness.
• **Tomato Paste (1 tbsp):** This little tube of magic seriously deepens the flavor. Don’t skip!
• **Heavy Cream (1/4 cup):** Or milk, or even a dollop of cream cheese for that creamy dreamy factor. Trust me on this.
• **Parmesan Cheese (1/4 cup, grated):** Plus extra for serving, because is there ever enough cheese? (Rhetorical question, the answer is no).
• **Fresh Basil (a handful, chopped):** Optional, but it makes you feel fancy AF.
• **Salt & Black Pepper:** To taste. Don’t be shy!

Step-by-Step Instructions

1. First things first, get that pasta water boiling! Fill a pot with water, add a generous pinch of salt (think ocean water, not a tear drop), and bring it to a rolling boil. Once it’s roaring, add your pasta and cook according to package directions until **al dente**. That means it still has a little bite to it, not mushy oblivion.

2. While your pasta is doing its thing, grab a skillet or a wide, shallow pot. Heat the olive oil over medium heat. Toss in your minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant – **don’t let it burn!** Burnt garlic is a sad, bitter affair.

3. Next up, spoon in that tomato paste and stir it around for another minute. This helps develop its flavor. Then, pour in your canned diced tomatoes (undrained, if you’re like me and love a saucier situation). Give it a good stir, bring it to a gentle simmer, and let it cook for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. Time for the creamy goodness! Stir in the heavy cream (or your chosen creamy alternative) and the grated Parmesan cheese. Let it simmer for another 2-3 minutes, just until everything is warmed through and the sauce is lusciously smooth. Taste and adjust your seasoning with salt and pepper. You might be surprised how much salt a tomato sauce can take!

5. Drain your cooked pasta, but **don’t rinse it!** That starchy water helps the sauce cling. Immediately add the hot, drained pasta directly into your skillet with the sauce. Toss everything together until every strand is coated in that glorious, spicy, creamy tomato goodness.

6. If you’re using fresh basil, stir it in now. Serve immediately with extra Parmesan and a fresh grind of black pepper. Pat yourself on the back, you culinary genius!

Common Mistakes to Avoid

• **Forgetting to salt your pasta water:** This is a rookie mistake. Congratulations, you’ve just made sad, naked noodles that even the most delicious sauce can’t fully save.
• **Burning the garlic:** Garlic goes from perfectly golden to acrid in seconds. Keep an eye on it and keep it moving!
• **Overcooking the pasta:** Nobody wants mushy pasta. Seriously, cook it until it’s al dente. It’s a game-changer.
• **Not tasting and adjusting seasoning:** Your tastebuds are your best friend! Always taste your sauce before serving and add more salt, pepper, or even a pinch more red pepper flakes if needed.
• **Rinsing your pasta:** Resist the urge! The starch on the pasta helps the sauce stick. You want that stickiness.

Alternatives & Substitutions

This recipe is super flexible, so don’t be afraid to get creative or use what you have!

• **Protein Power-Up:** Want to add some meat? Sauté some ground sausage, chicken, or even a can of drained tuna with your garlic. For a vegetarian boost, add a can of drained cannellini beans or chickpeas.
• **Veggie Vibes:** Got some spinach wilting in the fridge? Throw it in at the end! Diced bell peppers or zucchini can be sautéed with the garlic for extra nutrients and flavor.
• **Dairy-Free Delight:** Swap the heavy cream for full-fat coconut milk (use less for a subtle coconut flavor, more for a pronounced one) or your favorite plant-based cream. Omit the Parmesan or use a dairy-free alternative.
• **Spice It Up (or Down):** Love heat? Add a fresh chopped chili with the garlic. Not a fan? Skip the red pepper flakes entirely.
• **Cheese Whiz:** No Parmesan? Feta crumbles, a soft goat cheese, or even a sprinkle of mozzarella can work in a pinch.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, sometimes sassy) answers!

• **Can I make this ahead of time?** You *can*, but it’s really best fresh. The pasta tends to absorb all the sauce if left too long. But hey, leftovers are still pretty darn good, just might be a bit thicker.
• **What if I don’t have heavy cream?** Can you use milk? Yes, but it won’t be as rich. A dollop of cream cheese or even a splash of unsweetened plant milk can add some creaminess.
• **I like it REALLY spicy. Any tips?** **FYI**, add more red pepper flakes with the garlic, or even a finely minced fresh jalapeño or serrano pepper. Just be warned, your mouth might be on fire!
• **My sauce is too thick/thin! What do I do?** If it’s too thick, add a splash of reserved pasta water until it’s just right. Too thin? Let it simmer a bit longer to reduce, or stir in a tiny bit more grated Parmesan.
• **Can I use fresh tomatoes instead of canned?** Absolutely! You’ll need about 1.5-2 lbs (680-900g) of ripe, diced fresh tomatoes. Simmer them a bit longer to break down and release their juices.
• **Is this good for meal prep?** For two nights? Yeah, definitely! For a whole week? Probably not ideal due to the pasta soaking up the sauce. But for quick dinner and an even quicker lunch the next day, it’s perfect.

Final Thoughts

See? You just whipped up a restaurant-worthy meal for two without breaking a sweat or your budget. You’re basically a culinary superhero, and frankly, you deserve a medal (or at least another helping of this delicious pasta). This recipe isn’t just about saving money; it’s about making cooking fun, accessible, and ridiculously tasty. So, go on, pat yourself on the back. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!