Fast Kitchen Gravy With Pasta

Turn a jar of your favorite marinara into something special by adding a few fresh veggies and using some of my cooking tips* for best results.

2 T extra virgin olive oil

1 medium onion

1 red bell pepper

Minced garlic (optional)

Basil paste (optional)

1 c mushrooms

*Speeds things up if you buy them presliced

1 c chopped spinach

*Frozen is fine; thaw in microwave before adding

A jar of your favorite marinara

1-2 cups of your favorite cooked protein (optional)

*My go-to is frozen meatballs but boned rotisserie chicken is also popular here

Capellini or spaghettini

Chopped herbs -- basil, parsley, oregano, etc. (optional)

Grated cheese -- parmesan, romano, etc. (optional)

1. Peel and dice onion.

2. Stem, seed and dice pepper.

3. Chop fresh spinach if you're using it, nuke it if it's frozen.

3. Heat oil on high in heavy skillet.

4. Add onion and bell pepper to skillet and saute until onion is soft and translucent.

* At this stage I add 1 t. minced garlic and 1/2 inch of basil paste since my favorite marinara is a little on the bland side. Start with half that amount if you're uncertain and add more if you need to.

* If you're adding protein, microwave it now so it's hot when you add it to the gravy. That way it'll absorb the flavors much better and won't add to cooking time.

5. Add mushrooms and spinach and toss gently. Then immediately stir in marinara sauce.

* This prevents overcooking these delicate veggies.

* Add about 1/4 c water to the marinara jar, replace lid and shake to

(a) empty the jar of all the sauce and

(b) add a little liquid to the skillet to prevent scorching/sticking. Pour gently into skillet and combine well.

6. Now add your hot protein. Toss to completely cover with gravy.

* Add another 1 to 2 T of water if it seems too thick.

7. Turn off the heat and check gravy for seasoning. Add salt as needed and cover skillet with a lid, foil or a baking sheet. Leave on the hot burner.

* Gravy will continue to cook and flavors will build. Check and stir every 2 minutes or so until serving time.

* If you're using a sturdier pasta like ziti or penne that requires a longer cooking time than capellini, move your gravy off the hot burner after about 7 minutes to make sure it doesn't stick to the skillet. But leave the lid on it.

8. Cook pasta as directed to al dente.

* Now is the time to prewarm your serving plates or bowls. Just stick them in a low heated oven for a few minutes or set them near the pasta while it's cooking.

9. Drain pasta but do not rinse. Immediately plate on your prewarmed dishes.

10. Ladle on your gravy and garnish with chopped herbs or grated cheese
as you wish.

11. Dig in.