My Recipe Box

Pasta with Pumpkin, Sausage, and Cavolo Nero

RATE IT

Serves 6

  • by from Fine Cooking
    Issue 107

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.

  • 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): fat g 15; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 5; Protein (g): protein g 17; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 42; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 920; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 3;

Photo: Scott Phillips

This was good but seemed to be lacking something. I made sure to use a cooking pumpkin. After reading the other reviews I did add extra garlic, marjoram and cheese and some red pepper flakes. It turned out good but could be better. I think I will try it again but use a butternut squash instead of pumpkin.

I loved the blend of flavor, and didn't feel a need to add any extra seasoning. I hesitated to make the recipe because I hate peeling winter squash. I cut it all up, then peeled each piece individually - time consuming but easier than peeing the whole pumpkin at once. Four stars only because of the extra work.

Excellent. I didn't have the sausage called for so I used the 4 small maple flavored breakfast sausages that I had on hand and added 1 tsp real maple syrup and it was fabulous!

Substituted 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.

This 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.

I 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.

I 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!!!!

Delicious but agree that it is time-consuming to prepare. Enjoyed by everyone including the fussy eaters.

Very tasty and healthy! I docked one star because between preparing the pumpkin and the kale, it was pretty time consuming.

Absolutely 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.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More