Easy Cheap Dinners For Two

So you’re craving something tasty, comforting, and *definitely* not going to break the bank, but you’re also, let’s be real, a tiny bit too lazy to spend forever in the kitchen, huh? Same, friend, same. Especially when it’s just for two! You want deliciousness without the drama, right? You’ve come to the right place, because today we’re whipping up a dinner that’s so easy, so cheap, and so ridiculously good, you’ll wonder why you ever ordered takeout.

Why This Recipe is Awesome

Okay, let’s talk about why this Creamy Tomato Basil Pasta is about to become your new weeknight hero. First off, it’s pretty much **idiot-proof**. Seriously, if I can make it without setting off the smoke detector (which, let’s be honest, is a frequent occurrence), you’ve got this. It’s also incredibly satisfying, tastes like you put in way more effort than you actually did, and uses ingredients you probably already have lurking in your pantry. Plus, the compliments you’ll get? Priceless. The cost of ingredients? Barely a dent in your Netflix subscription budget. Win-win-win!

Ingredients You’ll Need

Get ready for a grocery list that won’t make your wallet weep! These are the essentials for our superstar pasta:

• 10-12 oz Pasta of your choice: (Spaghetti, fettuccine, penne – whatever speaks to your soul, or whatever’s on sale.)
• 1 tbsp Olive Oil: (The fancy stuff, or just “the stuff in the bottle.”)
• 1 Small Onion: (Or half a medium one. The unsung hero of flavor!)
• 3-4 cloves Garlic: (Minced, please. Because is there ever enough garlic? No.)
• 1 (28 oz) can Crushed Tomatoes: (Or diced, if you like a chunkier sauce. Go wild!)
• 1/2 cup Heavy Cream: (Or half-and-half, or even milk if you’re feeling extra frugal – but cream just makes it sing.)
• 1/2 cup Grated Parmesan Cheese: (Or any hard, salty cheese you have. Pecorino Romano, if you’re feeling a little extra.)
• 1/4 cup Fresh Basil: (Chopped. Don’t skip this, it’s the fresh pop that makes it feel fancy!)
• Salt & Black Pepper: (To taste, because you’re the boss of your own seasoning.)
• Pinch of Sugar (optional): (Helps balance the acidity of the tomatoes. A tiny secret weapon!)

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge), let’s get cooking!

1. Get the Pasta Party Started: Boil a large pot of salted water. Once it’s bubbling like crazy, toss in your pasta. Cook according to package directions until al dente. We want it firm, not mushy! Drain it, but **reserve about 1 cup of that starchy pasta water**. This stuff is liquid gold for your sauce.
2. Aromatics Awaken: While the pasta’s doing its thing, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for about 3-5 minutes until it’s softened and smelling amazing.
3. Garlic’s Grand Entrance: Toss in your minced garlic and cook for another minute. Don’t let it burn, okay? Burnt garlic is a sad, bitter garlic.
4. Tomato Time: Pour in the crushed tomatoes. Stir well. Add that pinch of sugar if you’re using it. Bring the sauce to a gentle simmer, then reduce the heat to low and let it bubble happily for about 10-15 minutes, stirring occasionally. This lets the flavors get to know each other.
5. Creamy Dream: Stir in the heavy cream and half of the Parmesan cheese. Season with salt and pepper to your liking. If the sauce looks a bit too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency.
6. Combine and Conquer: Add the drained pasta directly into the sauce. Toss everything together until the pasta is beautifully coated. If it still seems a bit dry, add another splash of pasta water.
7. Basil Bliss & Serve: Stir in the chopped fresh basil. Give it one last taste test – does it need more salt? More pepper? More cheese? (The answer is usually “more cheese”). Serve immediately, topped with the remaining Parmesan.

Common Mistakes to Avoid

Even the pros make mistakes, but you don’t have to! Here are a few rookie errors to sidestep:

• Under-Salting the Pasta Water: Your pasta water should taste like the ocean! This is your first chance to season the pasta itself. **Don’t skimp on the salt.**
• Burning the Garlic: Seriously, watch that garlic like a hawk. It goes from perfectly golden to burnt and bitter in about 0.5 seconds.
• Forgetting to Reserve Pasta Water: This is a cardinal sin in pasta making, IMO. That starchy water is your secret weapon for a silky smooth sauce.
• Overcooking the Pasta: Mushy pasta is just… sad. Cook it al dente! It’ll finish cooking a little bit in the sauce anyway.
• Skipping the Basil: Fresh basil makes such a difference. Dried works in a pinch, but for that “wow” factor, fresh is best.

Alternatives & Substitutions

Life’s about options, right? Here are some ways to switch things up or use what you’ve got:

• Veggies Welcome: Feel free to sauté some mushrooms, bell peppers, or spinach along with the onion and garlic for an extra nutritional boost and more texture.
• Protein Power: Want to bulk it up? Add some cooked chicken, sausage, or even canned chickpeas or white beans to the sauce.
• Cheese Please: No Parmesan? No problem! Use Pecorino Romano, Asiago, or even a sharp cheddar in a pinch. The flavor profile will change, but it’ll still be delicious.
• Herb It Up: Don’t have fresh basil? Dried basil or a mix of Italian herbs will work. Or try fresh oregano or parsley for a different vibe.
• Cream-Free Version: If you’re dairy-free or just out of cream, you can omit it. The sauce will be more rustic and less creamy, but still super tasty. Use a bit more reserved pasta water to achieve desired consistency.

FAQ (Frequently Asked Questions)

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

• Can I use jarred pasta sauce instead of canned tomatoes?

  Well, technically yes, but why miss out on creating your own delicious base? Jarred sauce is fine if you’re *really* in a hurry, but this recipe is so easy, you might as well go for the gold!

• Is this recipe freezer-friendly?

  The sauce itself freezes great! But pasta can get a bit mushy after freezing and thawing. My advice? Freeze the sauce, and cook fresh pasta when you’re ready to eat. Future you will thank you.

• What if I don’t have heavy cream?

  You can use half-and-half, whole milk (it’ll be thinner, but still good!), or even a dollop of cream cheese or mascarpone for richness. Just make sure to whisk them in well!

• Can I make this spicier?

  Absolutely! Toss in a pinch of red pepper flakes with the garlic. Or, if you’re feeling adventurous, a dash of hot sauce at the end. Spice it up, buttercup!

• How long do leftovers last?

  If you have any (big “if”!), leftovers are usually good for 3-4 days in an airtight container in the fridge. FYI, sometimes it tastes even better the next day!

• My sauce is too thin/thick, help!

  Too thin? Let it simmer uncovered a bit longer. Too thick? Add more of that magical reserved pasta water, a tablespoon at a time, until it’s perfect.

Final Thoughts

And there you have it! A dinner for two that’s ridiculously easy, friendly to your wallet, and seriously delicious. You just created a masterpiece, you culinary genius! Go ahead, pat yourself on the back. Now go impress someone—or yourself, because let’s be honest, you’re the most important person to impress—with your new culinary skills. You’ve earned it!