Freeze it and then use it when
you don't have time
A lot of sauces can be prepared in advance and then frozen. This
makes putting dinner on the table a lot easier. I suggest freezing the
sauces in servings adapted to your family. I freeze in quantities equal
to two and four servings.
Pasta all' amatriciana,
just prepare the sauce, let it cool and then freeze it. When you are
ready to use it you can thaw it in a small sauce pan and simmer it until
the pasta is ready.
Pasta with tomato
sauce, if you are going to freeze tomato sauce don't add the basil.
You should put the basil after it is thawed and you are simmering it
just before you add it to the pasta.
Pasta and Beans,
just as above you can prepare the beans in advance and then thaw them
when yo are ready. This dish takes slightly longer since the pasta needs
to be cooked in the beans. In any case not more than 30-40 minutes.
Linguine with Pesto,
since pesto isn't cooked this one you'll have to remove from the freezer
and thaw slowly. I usually put a jar out on the counter in the morning
and then it is thawed out and ready to go at lunch time.
Pasta with Ragù,
just prepare the sauce, let it cool and then freeze it. When you are
ready to use it you can thaw it in a small sauce pan and simmer it until
the pasta is ready.
Pasta and Garbanzo Beans,
prepare the beans in advance and then freeze them. When you are ready
to make them just thaw them in a covered pan. Once they start to boil
add the pasta as directing in the recipe.