A quick weeknight dinner that leans on the pesto in the sausage for flavor, so the seasoning is already built in. Slice the sausage and toss it with pasta and a splash of cream to bring everything together in one pan.

Serves 2. 25 minutes, 10 at the stove.

About 710 calories a serving, 24 g protein, 73 g carbohydrate, 35 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 and add 6 ounces of pasta, stirring once. While the pasta cooks, slice each sausage on a diagonal into half-inch pieces.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the foam subsides, add the sausage slices and cook until they brown at the edges, about 4 minutes.4 min
3. Drain the pasta when it is still slightly firm to the bite and add it to the sausage along with 1/2 cup of heavy cream and 2 tablespoons of basil pesto. Stir gently to combine and let it simmer for 1 minute until the sauce coats the pasta.1 min
4. Taste and season with salt and pepper as needed. Divide between two bowls and serve right away.

Note Swap the pesto sausage for a plain one if you want to stir in 2 tablespoons of pesto separately at the end for a brighter flavor. Leftovers keep covered in the fridge for two days; reheat gently with a splash of cream. Serve with a simple green salad or roasted vegetables on the side to stretch the meal.