Pasta sauce

Start with about 125 g of sauce for 75–100 g of dried pasta. Add a splash of pasta cooking water if you want it to coat the pasta more smoothly.

Yes. Warm it gently in a pan while the pasta cooks, then toss the drained pasta with the sauce for a minute so it clings well. Stir in a little pasta water if it seems too thick.

Warm it with a little olive oil, garlic or chopped onion, then add fresh basil or parsley just before serving. A spoonful of pasta water helps bring the sauce and pasta together.

Transfer homemade sauce or sauce from an opened jar to a covered container and refrigerate promptly; use it within three to four days. Freeze extra portions if you will not use them in time.

Yes. Cool it promptly, divide it into meal-sized portions and freeze in airtight containers, leaving a little room for expansion. Defrost in the fridge or reheat straight from frozen in a saucepan, stirring until piping hot.

For a quick alternative, toss pasta with olive oil, garlic and a splash of pasta water; pesto or a simple butter-and-cheese sauce also works. For a tomato-style sauce, cook chopped tomatoes with garlic and herbs until thick.

Use it for baked pasta, lasagne or meatballs in tomato sauce, or toss it with spaghetti for a quick meal. Add vegetables, beans or cooked meat to make the sauce more substantial.