… because going within is the new going out.

Fall Favorite: Pumpkin, Kale, & Sausage Pappardelle Pasta

This hearty pasta recipe will go over great as a main dish for any Fall-time dinner.  It’s simple to make and packed full of flavor!  It’s a real crowd-pleaser, for sure!  I encourage you to make plenty of helpings – so you can enjoy this dish throughout the week!

Pumpkin, Kale, & Sausage Pappardelle Pasta

Ingredients:

  • 1 package of pappardelle pasta
  • 1 pound, ground Italian pork sausage
  • 2 cups, peeled & seeded pumpkin – cut into small cubes
  • 1 bunch of green kale, trimmed w/ ribs removed, cut into small pieces
  • 1 1/2 cups, chicken stock
  • 2 shallots, chopped thin
  • 2 cloves garlic, minced
  • 1/2 cup, dry white wine
  • 2 tsp, dried sage
  • 2 tsp fresh rosemary, minced
  • 2 tsp, dried red pepper flakes
  • 1 tbsp, olive oil + extra
  • salt + pepper, to taste
  • shaved Parmessan, garnish
Cooking Instructions:
  • Cook the entire package of pasta as per the instructions on the box – strain and set aside.
  • On stove top, warm a large skillet on a medium-high heat, then add the tbsp. of olive oil.
  • When the oil is heated, reduce heat slightly and add the sausage.
  • Cook sausage until it is mostly browned, about five minutes.
  • Move sausage to the edges of the pan, and add a little more olive oil (if needed – there may be enough fat from the sausage to do the trick!) – then add the garlic and the shallots.
  • Cook until the shallots become translucent and garlic becomes fragrant.
  • Mix the sausage, shallots, and garlic together.
  • Add the cubed pumpkin, rosemary, sage, and red pepper flakes and stir.
  • Add the white wine and slightly reduce heat – allow to cook for about 5 minutes, alllowing the wine to simmer, stirring often.
  • Add the chicken stock and stir.
  • Cook sausage and pupmkin in stock at a simmer, for an additional 8 minutes or so – allowing the stock to reduce.
  • Add the kale and cook for an additional 3-5 minutes.
  • Toss the pasta in the mix and allow the pasta to heat.
  • Season w/ salt + pepper until desired flavor is achieved.
  • Serve hot – topped with a generous helping of shaved Parmessan.

2 comments

  1. Hi Jesse,

    I made this dish a few nights ago for a dinner with friends and it was INCREDIBLE. Thanks for such a great recipe. I posted a photo of the finished product on my blog — please check it out!

    Best,
    Erin

  2. Hi Jesse,

    I made this dish a few nights ago for a dinner with friends and it was INCREDIBLE. Thanks for such a great recipe. I posted a photo of the finished product on my blog — please check it out!

    Best,
    Erin

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