Pasta with Pumpkin, Sausage, and Cavolo Nero

Pasta with Pumpkin, Sausage, and Cavolo Nero
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1-½ cups lower-salt chicken broth
  • 1 medium yellow onion, chopped
  • 1 lb. sweet Italian sausage, casings removed if using links
  • 3 cups ¾-inch-diced peeled, seeded pumpkin
  • 4 cloves garlic, minced
  • ½ cup grated Parmigiano-Reggiano; more for serving
  • + 6 more ingredients
    • 1 Tbs. olive oil (optional)
    • 1 tsp. dried marjoram
    • 10 oz. cavolo nero kale (aka Lacinato, black, or dinosaur kale), trimmed, ribs removed, leaves cut into 1-inch pieces
    • ¼ cup dry white wine
    • 8 oz. dried campanelle pasta
    • Kosher salt

Bring a large pot of well-salted water to a boil over high heat. In a heavy-duty 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon, until mostly browned, 6 to 8 minutes. Push the sausage towards the edge of the skillet and add the olive oil ...

View full recipe at Fine Cooking


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