Pasta with Pumpkin, Sausage, and Cavolo Nero

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network