Actually, I just made a rye pale ale and used that yeast. It says it can be pitched directly into beers up to an OG of 1.060. This is because the smack pack (theoretically) acts as a started.
I think the assumption is also that the yeast is very fresh. There are calculators that can estimate how much of a starter you need based on beer OG and yeast age, because it becomes less viable.
Is there a reason besides time that you don't want to do a starter? If you can brew extract, you can make a starter, nearly identical procedure with easier cleanup, IMO. The just shake the starter every time you see it.