Tax Season Comfort: Just 4 ingredients. I make it when I want dinner handled hours ahead.

This is my stripped-down, tax-season version of comfort food: a 4-ingredient slow cooker ditalini that quietly takes care of itself while you tackle paperwork or a long workday. It leans into the Midwestern pantry habit of turning a couple of economical staples into something deeply savory and soothing. Small tubular pasta simmers low and slow in a concentrated, umami-rich sauce until every piece is plump and coated in a velvety dark amber glaze. It’s not fancy, but it is exactly the kind of hands-off, budget-friendly dinner I rely on when I want to set it and forget it for hours—and still sit down to something that feels like a proper meal.

Serve this rich, saucy ditalini in warm bowls with a sharp green salad (think romaine, red onion, and a bright vinaigrette) to cut through the deep savoriness. Garlic bread or a simple buttered baguette is perfect for swiping through any extra glaze in the slow cooker. If you like, add a quick side of steamed or roasted broccoli for color and crunch. A light red wine, such as a Chianti or Beaujolais, or a cold lager balances the salty, umami-forward sauce nicely.

Servings: 4

12 oz (about 3 cups) dry ditalini pasta (or other small tubular pasta)

Lightly grease the insert of a 4- to 6-quart slow cooker to help prevent sticking and make cleanup easier.

In a medium bowl or large measuring cup, whisk together the beef broth and steak sauce until smooth and fully combined. The mixture should look dark amber and glossy.

Pour the broth mixture into the slow cooker. Add the dry ditalini pasta and stir well, making sure all of the small tubular shapes are submerged or at least moistened.

Dot the butter pieces evenly over the surface of the pasta and liquid. Do not stir after adding the butter; it will melt and help create a velvety, clinging glaze as the pasta cooks.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours. Avoid opening the lid during the first half of cooking so the pasta can absorb the liquid evenly.

After about 3 hours on LOW (or 1 1/2 hours on HIGH), check the pasta. Stir gently from the bottom, scraping up any bits that may have settled. The ditalini should be tender, and most of the liquid should have reduced into a thick, glossy sauce that clings to each tube.

If the pasta is still too firm or there is excess thin liquid, continue cooking in 15- to 20-minute increments, stirring gently each time, until the ditalini is fully tender and coated in a rich, dark amber glaze. If it seems dry before reaching tenderness, splash in a few tablespoons of hot water or broth and stir.

Once the pasta is cooked to your liking and the sauce is thick and velvety, turn the slow cooker to WARM. Let it sit for 5 to 10 minutes with the lid on; this rest helps the glaze thicken even more and soak into the small tubular shapes.

Taste and adjust the seasoning if needed. Most steak sauces and broths are salty enough that you will not need extra salt. Serve the ditalini straight from the slow cooker, making sure to scoop from the bottom so every bowl gets plenty of the glossy, umami-rich coating.

Because this recipe is built on just four ingredients, each one does a lot of work—and that makes it very flexible. If you prefer a slightly lighter flavor, swap half of the beef broth for water or vegetable broth to soften the intensity of the glaze. For a bit of heat, stir in 1/4 to 1/2 teaspoon of crushed red pepper flakes along with the dry pasta. You can also change the character of the dish by using a different dark, concentrated sauce in place of steak sauce: a mix of soy sauce and a thick teriyaki, or a mushroom-based Worcestershire, will still give you that umami-rich, dark amber finish. If you only have another small tubular pasta—like small elbows or tubetti—use it; just keep an eye on doneness, as cooking time may shorten slightly. To stretch this into more of a full meal without adding new ingredients, serve the ditalini over a bed of wilted greens or leftover roasted vegetables. Leftovers reheat well with a splash of water or broth; warm gently on the stovetop or in the microwave, stirring occasionally to re-gloss the sauce.