Amen to that. But I can’t do jar/bottled sauce so if I want easy noodles, it’s cook noodles, leave some pasta water after draining, throw in some butter at the end to make it thicc, then serve topped with olive oil/red pepper flakes/salt/pepper/parmigiano Reggiano (all things I make sure I always have in stock always)
I also keep a stack of cans of San Marzano tomatoes to make a red sauce any time I want, but that takes a couple hours instead of 20 minutes.
There are good sauces you can make from canned tomatoes in 20 minutes (depending on your prep speed).
My go tos are Putanesca & Vodka sauce, but there’s a lot more you can do. Mark Bittman’s How to Cook Everything has a simple recipe and then a big list of variants, most of which can be done in 20 minutes.
