Ground pork sausage cooks fast in one pan with pasta and bell peppers for a weeknight dinner that needs no other protein. The shelf sausage carries enough spice and fat to build a quick sauce, making this the kind of meal that comes together while you set the table.

Serves 2. 25 minutes, 15 at the stove.

About 930 calories a serving, 46 g protein, 98 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water on to boil for pasta while you slice 2 medium bell peppers into half-inch strips and dice 1 small onion. Set a timer for 12 minutes and start the pasta in the boiling water when it's ready.
2. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat and crumble in 12 oz ground pork sausage, breaking it into half-inch pieces as it browns, about 5 minutes; when the sausage loses its pink, push it to the side of the pan.5 min
3. Add the sliced peppers and diced onion to the open side of the pan and cook, stirring everything together, until the peppers soften and the onion turns translucent, about 4 minutes; mince 2 cloves garlic into the pan and cook 1 minute more.4 min
4. Drain the cooked pasta and add it to the skillet with the sausage and vegetables, tossing everything to coat in the rendered fat, about 30 seconds; taste and season with salt and pepper, then divide between two bowls and serve hot.

Note Swap the peppers for any color or add zucchini slices if you prefer. Leftovers keep in a covered container for three days in the refrigerator and reheat in a skillet over medium heat. Serve with crusty bread and a green salad if you want vegetables beyond the peppers.