I do a lot of tomato based pasta sauces with whatever is in the fridge. With or without meat. It's my go-to, have-no-time-and-haven't-thought-about-it option.
If doing with meat - usually chopped bacon or chorizo (not for DD), or chopped chicken breasts. Fried quickly first then put aside while I do the rest.
... usually something like chopped onion to start (but I'd use leeks, spring onions etc as well or instead if necessary. Chopped peppers can work too). Then add chopped up bits of things like brocolli, courgette, mushroom, aubergine etc. Generous amount of garlic. Then a tin of chopped tomato, some water, some oregano, some paprika, a spoon of sugar and salt and pepper. Then add the meat/chicken if using and simmer while pasta is cooking. Depending on how it comes out I might add some cream cheese or milk to it to if I feel it's needed, and/or top with feta.
Super easy sausage pasta (particularly good if you have a limited number of sausage and a family who can all eat 3 each... as really, you can work on approximately 1 sausage per person):
Roughly remove the sausage meat from the skins and toss into a pan in small balls (no need to be particularly precise about this). Brown it all off then add a teaspoon of fennel seeds, zest of one lemon, some chopped garlic, If you are not cooking for children, also some chilli. Add a handful of chopped fresh tomatoes (optional). Then add wine/stock and milk in roughly equal amounts (about 100ml each) and allow to bubble to reduce. Add a couple of handfuls of fresh or frozen spinach or peas (frozen earlier in the bubbling process). Once wilted/cooked, add a generous dollop of creme fraiche and serve with lots of parmesan.
My SIL does a nice salmon pasta sauce that I might make (DH and DC love it but I don't really like fish in pasta sauces). She basically poaches the salmon in some milk. Meanwhile, she's lightly sautéing some leeks/onions/courgettes. Then she flakes the salmon, adds it to the leek mixture, swirls in some cream or creme fraiche and she's done!