Pasta With Pumpkin Sausage And Kale Recipes

PASTA WITH PUMPKIN AND SAUSAGE

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
• Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
• Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

PUMPKIN, KALE, AND SAUSAGE PASTA BAKE

Steps:

• Preheat oven to 350 degrees F. Mist a 9 x 13-inch baking dish with nonstick spray and set aside.
• Bring a large pot of water to a boil over high heat. Add pasta and cook until almost al dente, about 8-9 minutes. Drain pasta and return to pot.
• In the meanwhile, heat oil in a large saucepan over medium heat. Once hot, add sausage and cook, breaking up with a wooden spoon until no longer pink; transfer to the pot with the cooked pasta and discard all but 1 tablespoon of liquid from the skillet.
• Return skillet to heat and add onion and mushrooms; sauté until softened, approximately 4-5 minutes. Season with ¼ teaspoon salt and pepper. Add garlic and cook until fragrant, about 30 seconds. Add kale and cook for 5­-7 minutes, or until wilted. Pour in wine and cook until reduced; transfer to the pot with the pasta and return to skillet to heat.
• Pour half and half into skillet and bring to a simmer; reduce heat to medium-low and allow to simmer for 4-5 minutes until slightly thickened. Whisk in the pumpkin, ricotta, and remaining ¼ teaspoon salt and pepper
• Add the pumpkin mixture to the pot with 1¼ cups of the mozzarella cheese; mix thoroughly and trasnfer to the prepared 9 x 13. Top with remaining ¾ cup mozzarella, cover with foil, and bake for 20-25 minutes, removing the foil 5 minutes before done baking. Serve hot.

PASTA WITH VODKA SAUCE AND SHRIMP

Steps:

• Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
• Gather your ingredients.
• Peel and finely chop the onion.
• In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
• Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
• Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
• In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
• Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
• Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
• Transfer pasta to large serving bowl or to individual shallow bowls to serve.

CREAMY KALE AND PASTA WITH SWEET SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.
• While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.
• Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

BUCATINI WITH SAUSAGE & KALE

Steps:

• Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil., In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally., Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.

CHEESY BAKED PUMPKIN PASTA WITH KALE

Steps:

• Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
• Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
• In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
• Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.

FALL KALE AND SAUSAGE PASTA BAKE

Steps:

• Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.
• Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.
• Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.
• Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.

RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
• While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
• Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
• Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

PASTA WITH PUMPKIN, SAUSAGE, AND KALE

Steps:

• Bring a large pot of well-salted water to a boil over high heat. In a heavy-duty 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon, until mostly browned, 6 to 8 minutes. Push the sausage towards the edge of the skillet and add the olive oil if the center of the pan is dry (this will depend on the amount of fat in the sausage). Add the onion and cook until golden and the sausage is well browned, about 8 minutes. Stir in the pumpkin, wine, garlic, and marjoram and cook until the wine evaporates, 3 to 4 minutes. Add 3/4 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes. Add the kale and the remaining 3/4 cup broth, cover, and cook until the pumpkin and kale are tender, about 4 minutes. Meanwhile, cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta water and then drain well. Add the pasta to the skillet with enough of the pasta water to coat the pasta and vegetables generously. Stir in the Parmigiano and season to taste with salt and pepper. Serve with additional Parmigiano. Serving Suggestions Serve with an Arugula & Fennel Salad. nutrition information (per serving): Size : Per Serving; Calories (kcal): 370; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 17; Monounsaturated Fat (g): 7; Carbohydrates (g): 42; Polyunsaturated Fat (g): 2; Sodium (mg): 920; Cholesterol (mg): 25; Fiber (g): 3;