Italian

pasta with pumpkin,
sausage & cavolo nero
S e r v e s 6
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 (also called
Lacinato, black, or dinosaur
kale), trimmed, ribs removed,
and leaves cut into 1-inch
pieces
8 oz. dried campanelle
1/2
cup grated Parmigiano-
Reggiano; more for serving
Freshly ground black pepper
This hearty fall dish is a wonderful
way to incorporate fresh pumpkin
into a simple but thoroughly
satisfying midweek meal.
1. Bring a large pot of well-salted
water to a boil over high heat.
2. 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 toward 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.
3. 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. —Jeanne Kelley
PER SERVING: 370 CALORIES | 17G PROTEIN | 42G CARB | 15G TOTAL FAT | 5G SAT FAT |
7G MONO FAT | 2G POLY FAT | 25MG CHOL | 920MG SODIUM | 3G FIBER
Store kale unwashed in an unclosed plastic bag in the refrigerator’s
crisper drawer, where it will keep for several days. If you need to store
it longer, wrap the bundle in slightly damp paper towels before putting
it in a plastic bag to help prolong its freshness. Try to use kale within
5 to 7 days, because the longer you keep it, the stronger its flavor will
become and the more its nutrients will fade.
P A S TA 105