This is a weeknight pasta built on a clever shortcut: the veggie crumbles already taste of fennel and garlic and are seasoned enough to carry a simple sauce. Brown them like ground meat and toss with tomato and pasta for something that feels finished in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 810 calories a serving, 39 g protein, 102 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil for the pasta.10 min
2. While the water heats, warm 1 tablespoon oil in a skillet over medium-high heat and crumble in 8 oz of the veggie sausage, breaking it into bite-sized pieces as it browns, until it starts to color, about 3 minutes. Mince 2 garlic cloves and add them to the pan, stirring until fragrant, about 30 seconds.4 min
3. Pour 14 oz of crushed tomatoes into the pan with the sausage and bring to a simmer. Add a pinch of salt and pepper, stir to combine, and let it cook gently while you cook the pasta, about 8 minutes.8 min
4. Drop 8 oz of pasta into the boiling water and cook until tender to the bite, then drain and add directly to the tomato sauce. Toss to coat, taste, and adjust the salt and pepper.

Note Swap the canned tomatoes for 1 cup of tomato passata if you prefer. Leftovers hold in the fridge for 3 days. Serve with grated Parmesan and crusty bread to soak up the sauce, or stretch it with a green salad and fresh mozzarella on the side.