Sausage halved lengthwise and browned with onion and garlic, then braised with tomato and paprika until the flavors meld. The shelf gives you the protein tonight, so you build around its salt and smokiness with pantry basics.

Serves 2. 35 minutes, 12 at the stove.

About 890 calories a serving, 32 g protein, 14 g carbohydrate, 78 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve the sausage lengthwise, then slice crosswise into half-moons. Heat 2 tablespoons oil in a large skillet over medium-high heat, then cook the sausage, stirring often, until the edges brown and render, about 5 minutes. Push the sausage to the side.
2. Slice 1 medium onion into half-moons and add to the pan with 2 minced cloves garlic. Cook, stirring, until the onion softens and turns translucent, about 3 minutes. Season with salt and pepper.
3. Stir in 1 teaspoon paprika and cook for 30 seconds until fragrant. Pour in one 14-ounce can crushed tomatoes and bring to a bare simmer.
4. Cover and braise over low heat, stirring once midway, until the sauce thickens and the flavors marry, about 20 minutes. Taste and adjust salt and pepper.20 min

Note Swap the smoked sausage for kielbasa or andouille if you find either. Leftovers keep three days in the fridge and reheat well. Spoon over rice, polenta, or crusty bread to soak up the tomato sauce.