Ground organic chicken sausage is already seasoned and textured, making it ideal for a quick weeknight pasta. The asiago and porcini create a subtle cheese-and-umami base that needs little else but pasta water and butter to come together.

Serves 2. 20 minutes, 18 at the stove.

About 620 calories a serving, 26 g protein, 92 g carbohydrate, 16 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. Cook 8 oz pasta until al dente, about 10 minutes; reserve 1 cup pasta water, then drain.10 min
2. While the pasta cooks, slice the sausage into 1/4-inch coins. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming, then add the sausage and cook until lightly browned on both sides, about 5 minutes total. Mince 2 cloves garlic and add to the pan, cooking until fragrant, about 30 seconds.
3. Add the drained pasta to the skillet along with 1/2 cup pasta water. Toss over medium heat for 1 minute so the pasta absorbs the flavors and fat. Add more pasta water a few tablespoons at a time if the sauce seems dry. Finish with salt and pepper to taste.

Note Swap the pasta for rice or polenta if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with a green salad and lemon wedges on the side.