This is a weeknight supper that lets the sausage and its built-in peppers do the work. The casing browns in the pan while you boil pasta, then everything comes together in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 770 calories a serving, 56 g protein, 103 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Bring a large pot of salted water to a boil. While it heats, prick 4 sausage links all over with a fork and set them aside. Slice 1 medium onion into thin half-moons and slice 2 cloves garlic.
2. Put 2 teaspoons oil in a large skillet over medium heat and add the 4 sausage links. Brown them for 8 to 10 minutes, turning every couple minutes, until the casing is golden on all sides. While they cook, put the pasta in the boiling water and cook to al dente according to the package time.10 min
3. Push the sausages to the side and add the onion to the pan. Cook for 2 minutes, stirring, then add the sliced garlic and cook for 30 seconds until fragrant. Pour in 1 cup tomato passata and stir to combine. Taste and season with salt and pepper.
4. Simmer the sauce for 3 minutes. Drain the pasta and add it to the skillet, then toss gently so the sausages and sauce coat the noodles. Divide between two plates.3 min

Note Swap the passata for 1 can of crushed tomatoes if you prefer. Leftovers keep covered in the fridge for three days and reheat well on low heat with a splash of water. Serve with grated Parmesan and a simple green salad.