Spicy sausage and peppers over kale and pasta

sausage and pasta

1 pkg of 4 Tofurky Beer Brats, sliced
2 inferno peppers (or hot peppers of your choice)
1/2 an onion, chopped
canola oil
1/2 lb pasta
a big handful of fresh kale, stems removed and chopped
tamari
lemon juice
black pepper
stone ground mustard
wasabi if you have it
vegan parmesan

Boil a pot of water and cook the pasta al dente. With two minutes left on the pasta, throw in the chopped kale and let it boil until your pasta is done.

Heat a few tablespoons of canola oil in a sautee pan. Add beer brats, onions and peppers. Sautee on high heat, stirring regularly to keep things from sticking. Get a nice, dark color to your onions and blacken your sausage just a little.

In a separate mixing bowl, whisk together tamari, lemon juice, black pepper, stone ground mustard, wasabi and parmesan. Customize it to your taste, I like thinks pretty mustardy, especially with sausage.

Drain pasta and kale, put back in pot and add your sauce. Stir to mix, heating if necessary. Serve in a shallow bowl or on a deep plate with the sausage mixture spooned on top.

Quick, easy, delicious……..spicy!

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About beetdown

Food junkie, recipe scavenger, part time gardener, lover of all things pretty.
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