Sliced provolone melts into a creamy pasta with caramelized onions and sage. The smoke and salt in the cheese become the backbone of the dish, so you need little else. This shelf's one ingredient does the heavy lifting.

Serves 2. 35 minutes, 12 at the stove.

About 950 calories a serving, 35 g protein, 73 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin half-moons. Melt 2 tablespoons butter in a large skillet over medium-low heat and add the onion with a pinch of salt; cook, stirring often, until deep golden, about 20 minutes. While the onion cooks, bring salted water to a boil in a pot, add 6 ounces pasta, and cook until one minute shy of tender.20 min
2. When the onion is caramel-colored, mince 2 garlic cloves into the skillet and cook for 30 seconds until fragrant, then pour in 1/2 cup heavy cream. Heat through, about 1 minute, while you tear 6 slices provolone into pieces.
3. Reserve 1/2 cup pasta water, then drain the pasta and add it to the skillet. Toss, add the provolone pieces, and stir off heat until the cheese melts and coats the pasta, about 1 minute. If the sauce seems dry, add a splash of pasta water. Taste and season with pepper and more salt if needed.

Note Swap the onion for sliced mushrooms if you have them. The pasta keeps refrigerated for three days; reheat gently with a splash of water. Serve with crusty bread and a simple green salad.