Pasta with Pumpkin, Sausage, and Cavolo Nero

Serves 6

by Jeanne Kelley
from Fine Cooking
Issue 107
Last Edit Date: 10/31/2011 11:02:52 PM

This hearty fall dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying midweek meal.

Video Recipe: Watch a step-by-step video of the Pasta with Pumpkin, Sausage, and Cavolo Nero.

more about:

Kosher salt
1 lb. sweet Italian sausage, casings removed if using links
1 Tbs. olive oil (optional)
1 medium yellow onion, chopped
3 cups 3/4-inch-diced peeled, seeded pumpkin
1/4 cup dry white wine
4 cloves garlic, minced
1 tsp. dried marjoram
1-1/2 cups lower-salt chicken broth
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
1/2 cup grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper

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 if the center of the pan is dry (this will depend on the amount of fat in the sausage). Add the onion and cook until golden and the sausage is well browned, about 8 minutes. Stir in the pumpkin, wine, garlic, and marjoram and cook until the wine evaporates, 3 to 4 minutes. Add 3/4 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes. Add the kale and the remaining 3/4 cup broth, cover, and cook until the pumpkin and kale are tender, about 4 minutes.

Meanwhile, cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta water and then 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 with salt and pepper. Serve with additional Parmigiano.

Serving Suggestions

Serve with an Arugula & Fennel Salad.

nutrition information (per serving):
Size : Per Serving; Calories (kcal): 370; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 17; Monounsaturated Fat (g): 7; Carbohydrates (g): 42; Polyunsaturated Fat (g): 2; Sodium (mg): 920; Cholesterol (mg): 25; Fiber (g): 3;

Photo: Scott Phillips

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by msjames, 12/3/2012Substituted Delicata squash, skin and all, in place of the pumpkin. Like its sweetness and flavor. Fixed for teen age boys, they devoured it and asked for it again. A keeper! I, too, added a few red pepper flakes, enhanced the flavor.

by twood, 11/13/2012This was a good recipe and I will make it again. I am always looking for ways to use up kale, and I liked the pumpkin in the recipe. However, I did have to add extra marjoram and cheese because as another reviewer noted is was a little bit bland. Next time I would maybe add some red pepper flakes to give it some more kick.

by ENS, 10/28/2012I found this very bland -- I kept adding more and more Parmesan in an effort to get some flavor. Maybe the second day the tastes will have deepened a little.

by gingersoave, 10/9/2012I am not much of a cook and I am all about saving time in the kitchen, this dish was not time consuming at all and it was SOOOOO delish and full of flavor, my whole family gobbled it right up! Can't wait to make another meal from the magazine!!!!

by IL, 11/8/2010Delicious but agree that it is time-consuming to prepare. Enjoyed by everyone including the fussy eaters.

by alliwalli, 10/11/2010Very tasty and healthy! I docked one star because between preparing the pumpkin and the kale, it was pretty time consuming.

by NLS, 10/8/2010Absolutely fantastic! Be sure to check for seasoning adjustments; the pumpkin can be a little bland. Tried a second time substituting butternut squash for the pumpkin and spinach for the kale - still great.