This shelf holds a fully seasoned sausage that wants nothing more than heat and pasta. Slice it into a quick pan sauce, toss with noodles, and dinner is ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 510 calories a serving, 33 g protein, 79 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 6 oz pasta until just al dente, stirring occasionally, about 9 minutes.9 min
2. While the pasta cooks, slice the 2 sausage links on the bias into 3/4 inch pieces. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat and add the sausage, stirring often until the edges brown and release their fat, 3 to 4 minutes.4 min
3. Add 2 thinly sliced garlic cloves to the pan and stir until fragrant, about 30 seconds. Drain the pasta, reserving 1/2 cup pasta water, and add the pasta to the sausage pan along with 1/4 cup pasta water.
4. Toss everything over the heat for 1 minute, adding more pasta water a tablespoon at a time if the pan feels dry. Season with salt and pepper and serve right away.

Note Swap the pasta for rice or egg noodles if you have them. Leftovers keep in the refrigerator for two days and reheat gently with a splash of water. Serve with a green salad or crusty bread to soak up the pan juices.