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3 recipes · 21 Oct 2026

What to make with pasta and canned tomatoes

Pasta and a can of tomatoes are in almost every cupboard. Here is how to turn them into three very different dinners.

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A can of tomatoes is a sauce waiting to happen: garlic and chilli make it sharp and quick, sausages make it rich, and lentils make it a proper ragù without any meat.

Each recipe below started from a different cupboard and fridge. Cheffify picked the dish and listed what is worth adding.

Classic Spicy Tomato Pasta (Penne all'Arrabbiata style)
AI-generated photo. Your dish will look a little different.

Classic Spicy Tomato Pasta (Penne all'Arrabbiata style)

  • 15 min
  • Serves 2
  • 450 kcal a serving
  • Easy
  • Italian

This is a quintessential Italian pantry meal that relies on high heat and fresh aromatics to transform simple canned tomatoes into a vibrant, punchy sauce.

Made with Cheffify’s AI from these ingredients

In the fridge pasta, canned tomatoes, garlic, chilli flakes, parmesan, fresh basil

Used from the fridge
pastacanned tomatoesgarlicchilli flakesparmesanfresh basil
Worth buying (optional)
  • + fresh crusty bread perfect for mopping up sauce
From the pantry
olive oilsaltblack pepper

Ingredients

  • 250g pasta
  • 400g canned tomatoes
  • 3 cloves garlic
  • 1 tsp chilli flakes
  • 30g parmesan
  • 1 handful fresh basil
  • 2 tbsp olive oil

Allergens: contains milk, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
450 kcal
Protein
15 g
Carbs
70 g
Fat
12 g

Per serving, estimated by AI.

Method

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. While the pasta cooks, heat olive oil in a wide pan over medium heat. Add thinly sliced garlic and chilli flakes, cooking for 1-2 minutes until the garlic is golden but not burnt.
  3. Pour in the canned tomatoes, season with salt and pepper, and simmer briskly for 8-10 minutes, crushing the tomatoes with the back of your spoon until the sauce thickens.
  4. Drain the pasta, reserving a splash of pasta water. Toss the pasta directly into the tomato sauce, adding the pasta water if needed to coat everything glossy.
  5. Remove from heat, stir in torn fresh basil and half the parmesan, then serve immediately with the remaining parmesan sprinkled on top.

Tip Don't discard all your pasta water! That starchy liquid is the secret to emulsifying your sauce so it clings to the noodles rather than pooling at the bottom of the bowl.

Sausage and Pepper Pasta Bake
AI-generated photo. Your dish will look a little different.

Sausage and Pepper Pasta Bake

  • 45 min
  • Serves 4
  • 650 kcal a serving
  • Easy
  • Italian-American

This hearty pasta bake transforms simple sausages and peppers into a comforting dinner, with gooey mozzarella melting perfectly over the top.

Made with Cheffify’s AI from these ingredients

In the fridge pasta, canned tomatoes, pork sausages, onion, red pepper, mozzarella

Used from the fridge
pastacanned tomatoespork sausagesonionred peppermozzarella
Worth buying (optional)
  • + fresh basil adds a bright, fresh finish
From the pantry
olive oilgarlicsaltblack pepperdried oreganosugar

Ingredients

  • 400g pasta
  • 800g canned tomatoes
  • 4 links pork sausages
  • 1 large onion
  • 1 red pepper
  • 200g mozzarella
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp dried oregano

Allergens: contains milk, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
650 kcal
Protein
28 g
Carbs
75 g
Fat
24 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions say; it will finish cooking in the sauce.
  2. While the water heats, remove the casings from the pork sausages. Heat olive oil in a large skillet over medium-high heat and brown the sausage meat, breaking it up with a spoon until cooked through. Remove the meat from the pan and set aside.
  3. In the same pan, add the diced onion and sliced red pepper. Sauté until softened, about 5-7 minutes. Add minced garlic and oregano, cooking for another minute until fragrant.
  4. Pour in the canned tomatoes, add a pinch of sugar, salt, and pepper. Simmer for 10 minutes to let the flavors meld, then stir the cooked sausage meat back into the sauce.
  5. Drain the pasta and toss it into the sauce. Transfer everything into a baking dish.
  6. Top the dish with torn mozzarella and bake for 15-20 minutes, or until the cheese is bubbling and golden brown.

Tip If you have fresh basil, tear it over the top right before serving to cut through the richness of the sausage and cheese.

Hearty Lentil and Tomato Pasta Ragù
AI-generated photo. Your dish will look a little different.

Hearty Lentil and Tomato Pasta Ragù

  • 35 min
  • Serves 4
  • 480 kcal a serving
  • Easy
  • Italian-inspired

This comforting, plant-based pasta dish uses red lentils to create a thick, protein-rich sauce that clings perfectly to your pasta, while the carrots and celery add a classic sweetness.

Made with Cheffify’s AI from these ingredients

In the fridge pasta, canned tomatoes, red lentils, carrots, celery, onion

Used from the fridge
pastacanned tomatoesred lentilscarrotsceleryonion
Worth buying (optional)
  • + fresh basil adds a lovely fresh finish
  • + parmesan cheese adds savory depth and saltiness
From the pantry
olive oilsaltblack peppergarlicvegetable stock cube

Ingredients

  • 400g pasta
  • 800g canned tomatoes
  • 150g red lentils
  • 1 large onion
  • 2 medium carrots
  • 2 stalks celery
  • 2 cloves garlic
  • 500ml vegetable stock

Allergens: contains gluten (wheat), celery. Check the labels on stock, sauces and spice mixes.

Calories
480 kcal
Protein
18 g
Carbs
85 g
Fat
7 g

Per serving, estimated by AI.

Method

  1. Finely dice the onion, carrots, and celery. Mince the garlic.
  2. Heat a splash of olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 8-10 minutes until soft and starting to brown.
  3. Add the garlic and cook for 1 minute until fragrant. Stir in the red lentils, canned tomatoes, and vegetable stock. Bring to a simmer.
  4. Cover and cook on low heat for 20 minutes, or until the lentils are tender and have thickened the sauce significantly. Season well with salt and pepper.
  5. While the sauce simmers, boil a large pot of salted water and cook the pasta according to package instructions until al dente.
  6. Drain the pasta and toss it directly into the sauce. Stir well to coat, adding a splash of pasta water if it's too thick. Serve immediately.

Tip If you have fresh basil or parmesan cheese on hand, sprinkle them generously over the top before serving to brighten up the earthy lentils.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Passata or fresh tomatoes
Passata needs less simmering. Fresh tomatoes need longer and a pinch of salt to break down.
Gluten-free
Use gluten-free pasta and cook it a minute less than the pack says; it softens in the sauce.
No parmesan
Any hard cheese works. For a vegetarian dish, pick one made without animal rennet.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

olive oilsaltblack peppergarlicdried oreganosugarvegetable stock cube

Good to know

  • Save a mug of the pasta water before draining. A splash makes any tomato sauce cling to the pasta.
  • If the sauce tastes sharp, a pinch of sugar or a small knob of butter rounds it off.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

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How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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