Pepper jack sausage wants heat and acid to sing, so you'll build a quick pan of sliced rounds with onion, garlic, and a tomato base, letting the cheese melt into a tangy sauce. This shelf holds everything you need for weeknight dinner for two.

Serves 2. 25 minutes, 20 at the stove.

About 1210 calories a serving, 36 g protein, 114 g carbohydrate, 67 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Slice the sausage into 1/4 inch rounds. Dice 1 medium onion and mince 2 cloves garlic. Set a large skillet over medium-high heat, add 2 tablespoons oil, and when it shimmers lay in the sausage rounds in one layer. Let them sear without stirring for 2 minutes, then turn each and sear the other side another minute until the edges caramelize. Transfer to a plate.5 min
2. To the same skillet add the diced onion and cook, stirring often, until soft and golden at the edges, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, stirring often so it does not burn.4 min
3. Pour in one 14.5 ounce can of diced tomatoes with its juices, scraping up any brown bits from the bottom of the pan. Return the sausage to the skillet and stir to combine. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer without a lid for 8 minutes until the sauce thickens slightly and the tomatoes break down.8 min
4. Cut the pepper jack cheese into 1/4 inch thick slices and lay them across the hot sausage and sauce. Remove the pan from heat, cover it tightly with foil or a lid, and let it sit for 2 minutes until the cheese melts. The residual heat will melt it fully without scorching the bottom of the pan.2 min

Note Swap the canned tomatoes for 1 cup fresh diced tomatoes and add 1 tablespoon red wine vinegar or lime juice to brighten it. Leftovers keep covered in the fridge for three days and reheat gently over low heat. Serve over rice, warm tortillas, or crusty bread to soak up the sauce.