Some people have suggested making a big batch of pasta for the week

[conuly]

I get where you're coming from! And I'm hardly the queen of food safety here - far from it, my usual approach can be termed "lacksadaisical" and it's a wonder I've never been seriously ill. I'm hard pressed to remember to eat some days, so honestly, whatever.

Nevertheless, I do feel like I should mention, in case somebody hasn't heard this yet, that wet cooked grain products such as pasta or rice are a botulism serious food poisoning* risk and you shouldn't plan to store them for more than a day or at most two days in the fridge. Make the sauce in advance, cook the pasta every day.

Or if you're going to store it, at least treat it like honey and don't serve it to a baby or anybody else with a presumably weak immune system.

* Not botulism

Comments

[mindstalk]

I think the bigger problem is leaving the cooked grain out rather than fridging it ASAP. The guy who (probably) died of "fried rice syndrome" had left pasta+sauce out on the counter for 5 days.

I see different advice on how long to leave it in the fridge. Cleveland Clinic says 2 days, Today dot com says 4, neither gives a source. UW Medicine says "a few days", also unsourced.

There's also how cold your fridge is, I suppose; should be no warmer than 40 F/4 C