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Smoked Apple Sage Sausage Picatta

Ingredients

  • 4 Field Roast Smoked Apple Sausages, cut into 1/2-inch thick slices
  • 1/4 cup (50 mL) all-purpose flour
  • 1 tbsp (15 mL) nutritional yeast
  • 1 tbsp (15 mL) onion granules
  • 400 grams dried Calamarata pasta
  • 1/4 cup (50 mL) olive oil, divided
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) dry white cooking wine
  • 2 tbsp (30 mL) capers
  • 1 cup (250 mL) white beans, rinsed and drained
  • 2 cups (500 mL) vegetable stock
  • zest from half lemon
  • 1 bunch kale, ribs removed and chopped
  • Chile flakes, optional

Directions

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 125-250 mL of the pasta water.

Transfer to bowls and serve immediately with chili flakes.

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Related Recipes

Smoked Apple Sage Sausage Picatta

Ingredients

  • 4 Field Roast Smoked Apple Sausages, cut into 1/2-inch thick slices
  • 1/4 cup (50 mL) all-purpose flour
  • 1 tbsp (15 mL) nutritional yeast
  • 1 tbsp (15 mL) onion granules
  • 400 grams dried Calamarata pasta
  • 1/4 cup (50 mL) olive oil, divided
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) dry white cooking wine
  • 2 tbsp (30 mL) capers
  • 1 cup (250 mL) white beans, rinsed and drained
  • 2 cups (500 mL) vegetable stock
  • zest from half lemon
  • 1 bunch kale, ribs removed and chopped
  • Chile flakes, optional

Directions

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 125-250 mL of the pasta water.

Transfer to bowls and serve immediately with chili flakes.