A weeknight pasta built on one good sausage that brings its own seasoning and greens to the plate. The fennel and paprika in the meat make this sing with one pan and twenty minutes. Serve it wide and loose so the kale stays bright.

Serves 2. 25 minutes, 20 at the stove.

About 730 calories a serving, 49 g protein, 96 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts of salted water to boil for the pasta. While the water heats, slice 2 garlic cloves thin and slice the sausage into half-inch rounds.
2. Heat 1 tablespoon of oil in a wide skillet over medium-high heat. Add the sausage and cook until the edges brown and the meat begins to release its fat, stirring once or twice, about four minutes. When the sausage is starting to color, add the garlic and stir for thirty seconds until fragrant.4 min
3. Pour in one 14 oz can of crushed tomatoes and stir well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer the sauce while you finish the pasta.
4. Add 6 oz of pasta to the boiling water and cook until just tender, about ten minutes. Stir the sausage and tomato sauce every couple of minutes as the pasta cooks.10 min
5. When the pasta is done, scoop out and reserve 1/2 cup of the pasta water, then drain the pasta. Add the pasta to the sausage and sauce and stir gently. Add pasta water a splash at a time until the sauce coats the pasta loosely, which will take just a tablespoon or two.

Note The kale is already cooked into the sausage, so the texture stays tender and the greens meld with the meat. Leftovers keep covered in the fridge for three days and reheat gently on the stovetop with a splash of water. Serve with grated cheese and a green salad on the side to offset the richness.