A weeknight pasta built on sausage browned with garlic and onion, simmered with canned tomato and finished with fresh basil. One skillet, thirty minutes, built from what the shelf holds and your pantry.

Serves 2. 30 minutes, 20 at the stove.

About 1280 calories a serving, 57 g protein, 136 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Slice 1 pound Blue Ribbon sausage into 1/2-inch rounds and add to the pan, cooking until browned on both sides, about 8 minutes total; transfer to a plate.8 min
2. Add 1 diced medium onion to the same skillet and cook until softened, about 3 minutes. Mince 3 cloves garlic and stir in, cooking for 30 seconds until fragrant.3 min
3. Pour in 1 can diced tomatoes with their juice and return the sausage to the pan. Simmer for 8 minutes while the pasta cooks.8 min
4. Meanwhile, bring a pot of salted water to a boil and cook 8 ounces pasta until tender, about 9 minutes. Drain and add to the sausage and tomato mixture.9 min
5. Tear a handful of fresh basil leaves into the skillet and stir gently. Season with salt and pepper to taste and divide between two bowls.

Note Swap fresh basil for 1 teaspoon dried oregano if needed. Leftovers keep refrigerated for three days and reheat well on the stove. Serve with grated Parmesan and crusty bread, or double the recipe to have a second dinner.