Campanelle Pasta with Pumpking and Sausage
This pasta dish is great, as is. But you can omit the sausage and substitute vegetable stock to create a fabulous vegetarian pasta dish.
Ingredients
- 3 cups pumpkin peeled
- 10 oz. black kale
- 1 yellow onion medium, diced
- 4 cloves garlic
- 1 pound sweet Italian sausage
- 1 tbsp olive oil
- 1/4 cups dry white wine cook to evaporate wine.
- 3/4 cups chicken stock
- 8 oz. pasta campanelle pasta until al dente.
- 1/2 cups parmigiano-reggiano season to taste.
- 1 tbsp ground oregano
Instructions
- Dice 3 cups of peeled pumpkin. Julienne 10 oz. black kale (cutting crosswise into ribbons). Dice the onion and mince the four cloves of garlic.
- Put a large pot of water on high heat. Add a dash of salt and and bring to a boil. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
- Meanwhile, in a pan, brown the Italian sausage. Add the olive oil, onions, garlic, pumpkin, and dried marjoram and cook and stir until the onions are translucent. Add the white wine and 3/4 cup of chicken stock and reduce by half. Add the kale and another 3/4 cup of chicken stock, cover and cook on medium heat until the pumpkin and kale are tender.
- Stir in 1/2 cup grated Parmesan cheese, season to taste. Serve with additional grated Parmesan cheese.
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