Do what I do. I make big batches of pasta sauce and freeze them. When you want to eat, you boil up some pasta, microwave the sauce to defrost, then toss the cooked pasta with the sauce in a pan. Some sauces can't be frozen (e.g. Carbonara) but many can. Also, authentic Italian recipes are really easy to whip up on weeknights since they are so minimalist.
Here are some super-easy pasta recipes that you can whip up in no time: kale and fusilli, mushroom pasta, pasta puttanesca, olio e aglio, tuna pasta, and spaghetti ala limone (lemon spaghetti). Go to youtube and search "Vincenzo's plate" for all those recipes.
I only keep two types of pasta sauces frozen. I make these in huge batches with my 12L stock pot and freeze them in meal sized containers. The first is Bolognese, and the second is a tomato sauce. If you are lazy, you can use passata straight from the bottle, but I prefer to slow cook my passata with a soffritto for an hour and shred some basil leaves into it. I then bottle it up when it's still hot and it will keep in the fridge. Once you have this, you can do anything with it - toss it with some spaghetti, or warm it up and eat it with a burrata, have it on bread, etc. You can add water and turn it into a tomato soup. You can also use it as a base for any tomato based pasta.
Bolognese sauce is also versatile. You can eat it with pasta, or you make a lasagne. Italians on ASR, stop reading now! You can add chilli and beans to it and transform it into a chilli. You can pour it on tacos and add cheese and bake it. You can even use it as a topping for a hot dog.