Pasta with Pumpkin, Sausage and Kale

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A hearty fall meal which incorporates pumpkin into a simple but satisfying dish.
Ingredients
1 lb sweet Italian sausage, casings removed
1 Tbsp oil (optional)
1 medium yellow onion, chopped
3 cups 1/4 inch diced peeled seeded pumpkin
1/4 cup dry white wine
1 tsp dried marjoram
1 1/2 cups low sodium chicken broth
10 oz black or dinosaur Kale
8 oz dried campanella pasta
1/2 cup Parmigiano-Reggiano, more for serving
Freshly Ground Black Pepper
Kosher Salt
 
Directions
1. Bring a large pot of salted water to a boil over high heat.
Cook the pasta according to the package directions until al dente.

2. Meanwhile, in a heavy 12 skillet over medium heat cook the sausage, breaking it up into small pieces with a wooden spoon until mostly browned, 6-8 minutes.  Push the sausage to the side and add oil if the pan is dry(depends on the amount of fat in the sausage).

3. Add the onion and cook till golden and sausage is fully cooked about 8 minutes.
4. Stir in the pumpkin,wine, and marjoram and cook until the wine evaporates, about 3-4 minutes.  Add  3/4 cup of broth and cook until the pumpkin is almost tender, about 8 minutes
5. Add the kale and the remaining 3/4 cup broth and cook covered until the pumpkin and kale are tender about 4 minutes.
6. Reserve 1/2 cup of the pasta water and drain well.  Add the pasta to the skillet with enough of the pasta water to coat the pasta and vegetables generously.  Stir in the Parmigiano and season to taste. 
Serve with additional cheese.
 
Notes:
Feel free to use any shape pasta you like.




Lott Family

Member since Mar 2016

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