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.
Ingredients:
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
Parmigiano, grated
Method:
- 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.
Serves four.
Click here to read my About Pumpkin post.
One of my favorite fall sights is a sprawling pumpkin patch. They always take me by surprise. Amid the waning crop fields spring large bright orange orbs. It never fails to make me smile.
