The other day I made a very quick (to put in the pot) sauce: 200ml of table cream (I think thats what it said?) and 200ml of 2% milk, a little flour as a thickening agent, a little cheese, pepper, and some heinz ketchup. It took almost 40 minutes of simmering to get the right smoothness and consistency, but it was *awesome*. The heinz was intentionally used (and not out of laziness), as in small quantities it adds a unique flavour with none of the tartness it usually has.
Yesterday I put 2 table spoons of classico tomato alfredo in with the pasta and 200ml of milk on high until it was reduced to a thick sauce, which was also good, the milk cut away the high acidity and chemical after-taste of the classico. Classico pesto is also good, I used to just add a tablespoon of that to the pasta and it tastes quite nice for a 15 min prep time!