This recipe is from my friend Jeanne. Like many recipes I get, it wasn’t written down. She said something like, “Cook up some spicy Italian sausage, add garlic, onions and pureed pumpkin and then toss it all with pasta.” If you want a few more details, keep reading.
1 tablespoon olive oil
1 pound hot Italian sausage
4 cloves garlic, chopped
1 medium onion, chopped
1 cup chopped kale (or other green)
1 1/2 cup puréed pumpkin (see Baking a Pumpkin Whole post)
Salt, pepper to taste
1 pound penne, cooked
- In a large skillet, over medium-high heat, add sausage and olive oil and cook until well browned.
- Transfer sausage to paper towel lined plate to drain. Drain most of the fat from skillet (leave a little to cook the garlic and onions). Add the garlic and onion. Sauté over medium heat for three to five minutes or until the onions are tender. Add kale.
- Add sausage and pumpkin purée and stir to combine. If sauce is too thick, add a little water or stock. Salt and pepper to taste.
- Once thoroughly heated, add sausage and pumpkin mix to cooked pasta and toss. Top with grated cheese.