I’ve been a subscriber to Bon Appétit magazine for years, and while it’s not even remotely vegan, as I’ve said before, you can veganize pretty much everything. If you subscribe to Bon Appétit, you can get this amazing pasta app on your iPad called Pasta Perfect. Nom nom nom.
I had some success this year with growing backyard herbs (which is surprising since I usually can’t keep weeds alive), but it’s starting to get cool here in New York City, so it was time to harvest them for winter. I ended up with a ton of sage, and while we plan to powder some for later use, I love using fresh sage in pasta sauces, so I went looking in my pasta app for something sage-y and yummy.
I futzed around with some of the ingredients, and this dish turned out smashingly. I used Field Roast sausage, which knocks my socks off every time. It’s the greatest! I used spaghetti when I made it because it’s what I happened to have in the cabinet, but you could use linguini or fettucini as well, whatever floats your boat.
This dish is also best enjoyed with someone who will love you even if you smell like garlic. Let’s just say it’s not a first date dish, unless you’re going on a date with an Italian. (Ed note: I’m Italian, so I’m allowed to make that joke.)
Pasta with Field Roast Sausage, Sage, and Crispy Garlic
Ingredients: Serves 4
|1 1/4 pound spaghetti, linguini or fettucini
4 tablespoons Earth Balance, divided
1/2 cup olive oil
6 garlic cloves, peeled, thinly sliced
|4 tablespoons finely chopped fresh sage
2 links Field Roast Apple Sage Sausage
Salt & pepper to taste
1/2 teaspoon dried crushed red pepper
Parmela or other vegan cheese for topping (optional)
Melt 2 tablespoon Earth Balance with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.
Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds.
Break up Field Roast sausage with a fork, then add to skillet and sauté until browned and crisp in spots, about 3 minutes
Drain pasta; add pasta and remaining 2 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and vegan parmesan substitute.