4 Field Roast Smoked Apple Sage Sausages, cut into ½-inch thick slices
1/4 C all-purpose flour
1 T nutritional yeast
1 T onion granules
400 g dried Calamarata pasta
¼ C olive oil, divided
½ white onion, diced
2 cloves garlic, minced
1 C dry white cooking wine
2 T capers
1 C white beans, drained and rinsed
2 C vegetable stock
zest from half a lemon
1 bunch of Lacinato kale, ribs removed and chopped
chile flakes, optional
Place the Field Roast sausage slices into a medium-sized prep bowl. Combine the flour and nutritional yeast, then pour over the sausages and toss to coat.
Cook the Calamarata pasta according to package instructions. Drain and set aside.
Warm half of the olive oil into a large, flat-bottomed, stainless steel saute pan over medium heat. Transfer the sausages to the pan and saute until evenly browned. Transfer to paper towels.
Warm the remaining olive oil in the same saute pan. Add in the onion and garlic and saute until slightly golden. Deglaze the pan with the cooking wine. Add in the capers, white beans, stock, zest, reserved cooked sausage slices, cooked pasta and kale. Stir gently to combine, allowing the kale to slightly wilt.
Note: If your sauce thickens up too quickly and want to extend it, add ½-1 cup of the pasta water.
Transfer to bowls and serve immediately with chilie flakes.
Recipe © Wicked Healthy, LLC