A sausage and mushroom skillet that comes together in less than half an hour. The cheese in the sausage melts into a creamy pan sauce as it cooks, so all you add is pasta and a handful of aromatics to make dinner.

Serves 2. 25 minutes, 20 at the stove.

About 510 calories a serving, 16 g protein, 70 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil for pasta. Slice 1 medium onion into thin half-moons and mince 2 cloves garlic. Cut the smoked sausage into rounds about 1/4 inch thick.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. Add the sausage rounds and cook, stirring occasionally, until they brown and begin to render their fat, about 5 minutes. While the sausage cooks, add the pasta to boiling water.5 min
3. Push the sausage to the side and add the onion to the skillet. Cook until it softens and begins to turn golden, about 3 minutes, then add the garlic and cook for 30 seconds.
4. Add 1/2 cup water to the skillet and stir to combine; the cheese in the sausage will melt and create a creamy sauce. Simmer until the pasta is tender, about 8 minutes, then drain the pasta and add it to the skillet. Toss to coat in the sauce and taste for salt and pepper.8 min

Note Swap the pasta for rice if you prefer. Leftovers keep in an airtight container for three days and reheat gently with a splash of water in a skillet. Serve with a green salad and crusty bread.