Fresh sausage and pasta make a weeknight dinner that tastes like you planned ahead. The porcini in the sausage gives depth while the pasta water builds a light sauce, and sage adds the only extra flavor needed.

Serves 2. 25 minutes, 18 at the stove.

About 650 calories a serving, 37 g protein, 83 g carbohydrate, 19 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil for the pasta. While it heats, slice the 8 oz sausage into half-inch rounds, then quarter the 4 oz fresh mushrooms. Mince 2 cloves garlic.
2. Cook the pasta until it is just under al dente, which will take about 8 minutes; reserve 1 cup of the cooking water before you drain it.8 min
3. While the pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage rounds and cook until they are browned on both sides, about 5 minutes total; transfer them to a plate.5 min
4. Add the mushroom quarters to the same skillet and cook until they begin to soften and release their moisture, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.3 min
5. Return the sausage to the skillet and add the drained pasta and 3/4 cup of the reserved cooking water. Tear 4 or 5 sage leaves into the pan and toss to coat everything, adding more pasta water if needed to loosen the mixture. The pasta should be coated in a light sauce.2 min
6. Taste and season with salt and pepper. Divide between two bowls and serve right away.

Note Swap the fresh mushrooms for sliced cremini if porcini are not on hand. Leftovers keep refrigerated for two days and reheat gently in a skillet with a splash of water. A green salad dressed with lemon vinaigrette is all the vegetable you need.