This sausage has good umami depth from porcini and asiago, so it needs nothing but pasta and a simple pan sauce. The herbs in the casing mean you barely have to season. A weeknight dinner in one pan.

Serves 2. 25 minutes, 15 at the stove.

About 560 calories a serving, 36 g protein, 86 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water on to boil for the pasta. While it heats, prick each sausage link 3 or 4 times with a knife to prevent bursting.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once shimmering, add the 2 sausages and turn often until browned on all sides and cooked through, about 12 minutes; the internal temperature should reach 165°F [74°C]. While they cook, mince 2 cloves garlic.12 min
3. When the sausage is done, move it to a cutting board and add the minced garlic to the skillet. Stir constantly until fragrant, about 1 minute, then add 1 cup water and scrape up the browned bits. Slice each sausage into coins and add them back to the pan. Simmer until the sauce reduces by half and coats the back of a spoon, about 4 minutes.5 min
4. By now the pasta water should be boiling. Add the 6 oz pasta and cook until al dente, about 9 minutes, then drain and add it to the skillet. Toss well and season with salt and pepper. Finish with a squeeze of lemon juice from the fresh lemon.

Note Swap the sausage for a good pork variety if you prefer. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with a green salad or steamed broccoli on the side.