A weeknight pasta built on mild Italian sausage, caramelized onions, and bell peppers that cook while the pasta boils. The sausage holds its own without cream or tomato sauce.

Serves 2. 25 minutes, 15 at the stove.

About 940 calories a serving, 48 g protein, 91 g carbohydrate, 48 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. While it heats, slice the sausage loaf into 1/4-inch rounds and set them aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Slice 1 medium onion into thin half-moons and add to the pan, stirring now and then until the onion softens and browns at the edges, about 8 minutes. Crush 2 garlic cloves over the pan and stir for 30 seconds until fragrant.
3. Core 2 medium bell peppers and slice them into 1/2-inch strips. Add to the skillet with the onion and garlic, season with salt and pepper, and cook stirring often until the peppers are tender and the onion is golden, about 7 minutes.
4. When the water boils, add 6 oz pasta and cook according to package directions. When the pasta is nearly done, push the vegetables to the sides of the skillet and lay the sausage slices in the bottom, cooking until they brown slightly on both sides, about 5 minutes total.5 min
5. Drain the pasta and add it to the skillet, tossing gently with the sausage and vegetables. Taste and adjust the salt and pepper, then divide between two bowls and serve warm.

Note Swap the bell peppers for 2 cups sliced zucchini or mushrooms if you prefer. Leftovers keep refrigerated for two days and reheat gently on the stovetop with a splash of water. Serve with crusty bread to soak up the pan juices.