Make Ronzoni’s Cavatappi al Sugo Recipe with Pantry Staples You Already Have

Putting together a lazy, carb-laden meal on a Sunday evening is my modus operandi. Sometimes it’s a grilled cheese sandwich stuffed with pickled jalapenos; other times I go the shrimp and instant grits route. Some nights all I can muster is a pile of buttered Pop-Tarts. But nothing is as solid a play as pasta. This tried-and-true starch-plus-sauce combination works like a charm to calm the often woeful vibes of a Sunday night, and also checks all the boxes for simplicity, affordability, and unbeatable versatility.

Lately, my Sunday dinner of choice has come from the cavatappi al sugo recipe found on the back of Ronzoni’s cavatappi box. Translated as cavatappi with sauce, it’s a reminder that magic can be made in the kitchen in a surprisingly short time.

The ingredients can be easily found in your pantry or the forgotten corners of the crisper drawer. Carrots, onions, and celery create the sauce’s flavor base — and if you’re out of the fresh stuff you can easily substitute a canned or frozen vegetable medley. Canned tomatoes are a must-have, and while the recipe calls for the crushed variety, I’ve used diced, pureed, and whole peeled with similar success. Ground beef is also essential, along with garlic and basic seasonings. It is important to note that I incorporate three times the amount of garlic that’s called for; the intense aroma helps me feel like I’m doing something gourmet, and more than that, I’m just a garlic person.

The first step is adding the mirepoix mixture and garlic to a well-oiled skillet and cooking it for at least five minutes. While the vegetables soften, there is an abundance of room for creativity. If your spice rack is scant, keep it straightforward with just oregano. But if inspiration calls, add thyme, basil, or red pepper flakes for a more sophisticated finish. Whichever path you choose, incorporate the beef and tomatoes after the vegetables and aromatics become tender. If you’re like me and you enjoy a bottle of red as the weekend comes to a close, feel free to pour ⅓ to ½ cup of the wine into the sauce at this point — I’m partial to a cheap but substantial cabernet sauvignon or spicy zinfandel. Fifteen minutes of necessary simmering time is the perfect opportunity to turn your attention to boiling noodles and setting them aside.

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