Cheap Easy Meals For Two

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And your wallet’s looking a bit lean after that *thing* you bought last week? Been there, done that. Good news, my friend! I’ve got the ultimate cheat-code for deliciousness that won’t break the bank or your spirit: my ‘Baller on a Budget’ Sausage & Tomato Pasta. It’s for two, or one very hungry person with excellent leftovers for tomorrow. You choose your own adventure!

Why This Recipe is Awesome

Seriously, this isn’t just a meal; it’s a life hack disguised as dinner. It’s so idiot-proof, even my cat could probably supervise it. It’s fast – think “Netflix series intro” fast. You’ll be eating before you even decide what to binge next. It’s cheap, meaning more money for… well, whatever you spend money on when you’re not cooking. Plus, it uses mostly pantry staples, so you probably already have half the stuff lurking in your cupboards. Oh, and did I mention it’s delicious? Because it is. Like, “make extra for lunch tomorrow” delicious. You’re welcome.

Ingredients You’ll Need

• Half a pound of your favorite sausage: Pork, chicken, veggie – no judgment here. Just pick one with some flavor, unless you enjoy blandness (we don’t). If it’s links, slice ’em up!
• Roughly 8 oz (half a box) of short pasta: Penne, rotini, fusilli, whatever little spirals call to you. Think of it as a vehicle for saucy goodness.
• One 14.5 oz can of crushed tomatoes: The smoother, the better for coating. Unless you’re a chunky tomato person, then go wild.
• One small onion, chopped: No tears, please, unless they’re tears of joy for this meal.
• 2-3 cloves garlic, minced: Because everything is better with garlic. Don’t fight me on this.
• A glug or two of olive oil: Enough to make things happy in the pan.
• A teaspoon or so of dried oregano or an Italian blend: Fresh is great too, if you’re feeling fancy.
• Parmesan cheese, grated: For sprinkling generously. Seriously, don’t be shy. It’s a key player.
• Salt & black pepper: To taste. The eternal seasonings.
• Optional, but highly recommended: A pinch of red pepper flakes for a little kick, and some fresh parsley for color and pizzazz.

Step-by-Step Instructions

1. Get your pasta party started! Fill a medium pot with water, add a generous amount of salt (like the ocean, seriously), and bring it to a rolling boil.
2. While that heats up, grab a large skillet. Heat a glug or two of olive oil over medium heat.
3. Toss in your chopped onion. Sauté it for about 3-5 minutes until it softens and smells amazing.
4. Add your sausage to the skillet. If it’s ground, break it up with a spoon. If it’s sliced, just let it brown. Cook until it’s nice and cooked through, about 5-7 minutes.
5. Stir in the minced garlic and dried herbs. Cook for just about a minute until you can really smell them – don’t let that garlic burn!
6. Pour in the crushed tomatoes. Give everything a good stir and bring it to a gentle simmer. Reduce the heat to low and let it do its thing while your pasta cooks.
7. By now, your pasta water should be boiling. Add your pasta and cook according to package directions until it’s al dente. That means it still has a little bite to it.
8. Before draining the pasta, scoop out about half a cup of that starchy pasta water. This is your secret weapon, don’t forget it! Then drain the rest of the pasta.
9. Add the drained pasta directly to your simmering tomato and sausage sauce. Stir it all together until every piece of pasta is coated in saucy goodness.
10. If your sauce looks a little too thick, add a splash of that reserved pasta water a bit at a time until it reaches your desired silky consistency.
11. Stir in a good handful (or two!) of grated Parmesan cheese. Taste and adjust with more salt and pepper as needed.
12. Serve it up immediately with an extra sprinkle of Parmesan, those red pepper flakes if you’re feeling spicy, and a flourish of fresh parsley. You’re done!

Common Mistakes to Avoid

• Forgetting to salt your pasta water: Your pasta will taste like sadness. Salt it generously. Seriously, like the sea.
• Overcooking the pasta: Mushy pasta is a crime against humanity. Aim for al dente—a little bite. You want it firm, not floppy.
• Burning the garlic: A moment of inattention can turn fragrant garlic into bitter misery. Keep a watchful eye on it!
• Not reserving pasta water: This starchy liquid is pure magic for making your sauce silky and clinging to the pasta. Don’t toss it all!
• Being stingy with cheese: Parmesan is not just a topping; it’s a flavor enhancer. Go big or go home.

Alternatives & Substitutions

This recipe is super flexible, so feel free to play around!

• Sausage Swap: No sausage? Ground beef, turkey, or even lentils work! Just adjust seasonings accordingly. Or skip the meat entirely for a veggie version – maybe add some mushrooms for extra umami.
• Tomato Twist: Canned diced tomatoes? Sure, but you might want to crush them a bit with a spoon in the can. Tomato passata? Even better for smoothness. Just don’t use ketchup, for the love of all that is holy.
• Veggies Galore: Spinach, bell peppers, zucchini – throw ’em in! Add bell peppers with the onion, or spinach right at the end to wilt. More veggies = more goodness (and smug satisfaction).
• Cheese Please: Pecorino Romano is a fantastic, saltier swap for Parmesan. A dollop of cream cheese or mascarpone stirred in at the end makes it extra creamy if you’re feeling indulgent.

FAQ (Frequently Asked Questions)

• Can I use any type of pasta? Yep, pretty much! Short pasta (like penne, fusilli) works best for saucy dishes as it holds the sauce well, but spaghetti or linguine are fine if you prefer a ‘twirl and slurp’ situation.
• What if I don’t have fresh garlic? Garlic powder is your friend! About 1/2 teaspoon for every clove. Not quite the same, but it’ll do in a pinch.
• Can I make this ahead? It’s best fresh, IMO, but leftovers are still pretty darn good. Just might need a splash of water or broth when reheating to loosen it up.
• I hate onions, what do I do? Leave them out! Or use shallots for a milder, sweeter flavor. No judgment here, just deliciousness.
• Is this actually cheap? Oh honey, yes! We’re talking pennies per serving here, especially if you snag ingredients on sale. It’s practically free food (not really, but almost).
• Can I make this spicier? Absolutely! A few extra pinches of red pepper flakes or a dash of your favorite hot sauce will kick it up a notch.
• What wine pairs with this? Honestly, whatever cheap-but-cheerful red you have lying around. Or water. It’s a casual meal, not a Michelin star tasting!

Final Thoughts

See? Told you it was easy! Now you’ve got a delicious, wallet-friendly meal that probably took less time than deciding what to watch on streaming. Go ahead, pat yourself on the back. You’ve earned it. Now go impress someone—or yourself—with your new culinary skills. You’re basically a gourmet chef now, FYI. Enjoy your amazing, cheap, and easy meal for two!