Classifieds

I grew up a latchkey kid in the '80s, which means I first learned to cook using convenient mixes made by Knorr, Rice-a-Roni, and Hamburger Helper. While this intro to cooking didn't teach me any real meal-making skills (that would come later with a subscription to Bon Appétit), it did instill in me an appreciation for meals where the pasta could be cooked in one pan, no draining required.
Later, I figured out that I didn't need the packets. It's really quite simple to simmer pasta directly in the sauce — it's just a matter of getting the ratio of dry pasta to liquid right. Once you figure this out, you can tinker around with adding protein (seared, mild and moist Steelhead trout in this case) and finish the dish with whatever cheese, fresh herbs, and flavorings you see fit (Parmesan, parsley, and lemon here). The results are a one-pan meal that could easily fetch $16 or more in a restaurant, but costs about a third of that when done at home....