Tillamook's smoked provolone melts into a quick cream sauce for pasta, where the smoke flavors stay bright and the cheese itself is the star. One can of tomatoes adds body and a little tang. This is weeknight comfort when you want something warm and done in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 1080 calories a serving, 37 g protein, 81 g carbohydrate, 69 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 boil and cook 6 ounces pasta until it is tender. Drain it and set aside.
2. While the pasta cooks, slice 1 medium onion into thin rings and mince 2 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat and fry the onion, stirring often, until it is golden and crisp, about 8 minutes. Transfer to a plate.
3. In the same skillet, melt 2 tablespoons butter over medium heat and cook the garlic until it smells fragrant, about 30 seconds.
4. Pour in one 14-ounce can diced tomatoes with its juice and simmer for 5 minutes until the mixture is heated through. While it simmers, tear or chop the 6 slices of smoked provolone into bite-size pieces.5 min
5. Add 1/2 cup heavy cream to the tomatoes and stir, then add the torn provolone and the pasta and toss everything together over medium heat until the cheese melts into the sauce, about 2 minutes. Season with salt and pepper to taste.
6. Divide the pasta between two bowls and scatter the crispy onion over each serving.

Note Swap the provolone for smoked cheddar or any smoked cheese you have. Leftovers keep in a covered container in the fridge for two days and reheat on the stove with a splash of water or cream. Serve with a green salad or crusty bread on the side to soak up the sauce.