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.
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
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