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.