Crunched for time? (And really, who isn’t, with or without children.) The brilliance of this dish is that it’s based on leftover sauce from the chicken all’Ischitana. All you need to do is cook pasta. And, if you happen to have parsley and Parmesan, you can toss those in. The dish can also be served as a first course before the chicken.

Yield: 4–6 servings

Bring 5 quarts water to a boil and season with salt. Add spaghetti, and cook 2 minutes less than directions call for. Strain pasta, and reserve 2 cups of cooking liquid.

Heat reserved sauce from chicken all’Ischitana in a large sauté pan until simmering. Add 1/2 cup pasta water to sauce, and mix. Add spaghetti, and toss well. Add additional pasta water as needed, so pasta is well-coated with sauce but not soupy. Drizzle a small amount of oil over spaghetti, and top with parsley, cheese, and pepper.