This pasta sauce is something you can put together at lightning speed. Another advantage: The ingredients providing its substance as well as its flavor could all be on your pantry shelves, within arm’s reach.

Allow about 20 minutes to make the dish, a sausage and cherry tomato sauce with spaghetti or cappellini, using a recipe from the Meals in Minutes feature in the April 1 issue of Family Circle magazine.

“Pasta seems extra special served with a homemade sauce,” says senior food editor Julie Miltenberger. “And it doesn’t take hours of simmering. The proof: Sausages and cherry tomatoes meld nicely in just 15 minutes.”

Sausage and Cherry Tomato Sauce With Pasta

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1 pound Italian sausage, casings removed

3 cloves garlic, thinly sliced

Two 8-ounce cans regular tomato sauce, or basil, garlic and oregano tomato sauce

12-ounce package cherry tomatoes (about 2 cups), each tomato halved

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

3/4 pound spaghetti or cappellini

2 tablespoons grated Parmesan or Romano cheese

Coat large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add sausage; cook, breaking up with wooden spoon, 5 minutes. Add garlic; cook until sausage is no longer pink, about 2 minutes. Stir in tomato sauce, cherry tomatoes, basil, salt and pepper; cook until slightly thickened and tomatoes have collapsed slightly, about 8 minutes. Meanwhile, cook spaghetti in large pot of lightly salted boiling water until al dente, firm yet tender. Drain.

Transfer spaghetti to large bowl or platter. Pour sauce over top of spaghetti. Serve immediately. Makes 6 servings.