For those days when I just can't be bothered to whip up something wonderful, but I still want to eat something wonderful, I have learned to use the fast food of local artisans.
Chris Cosentino and Mark
However (and sorry, Chris and Mark), I'm now thinking of making my own ragu from a similar formulation and freezing it in packets for emergency suppers. Might even use Boccalone sausage (of course I will!). I could flavor it differently each time, as the mood strikes. Extra tomato. Garlic. Hot chiles. Fun.
Today we flavored ours with mushrooms, and if you think mushrooms are a tired old pasta cliche, think again. Really good to eat.
So, I'm actually excited about this. It's comfort food, made in a most comforting fashion.
NEWSFLASH: We cooked the pasta in water, duh, with a sprig of fresh bay leaves. We had never before cooked pasta with bay leaves in the water. It was so smart. So proper. It's an "always," now.