Pasta With Pumpkin Sausage And Kale Recipes

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PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

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.

PUMPKIN, KALE, AND SAUSAGE PASTA BAKE



Pumpkin, Kale, and Sausage Pasta Bake image

Provided by Nicole Morrissey

Time 1h

Yield 10 servings

Number Of Ingredients 13

1 lb uncooked rigatoni
1 tsp extra-virgin olive oil
3 sweet Italian turkey sausages, casings removed
1 onion, diced
8 oz cremini mushrooms, sliced
½ tsp salt and pepper, divided
4 cloves garlic, minced
1 bunch lacinato kale (about 3 cups), roughly chopped
½ cup dry white wine
2 cups half and half
1 (15 oz) can pumpkin puree
15 oz low-fat ricotta
2 cups part-skim shredded mozzarella cheese, divided

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.

Nutrition Facts : Nutrition Information Serving size 1½ cups Calories

PASTA WITH SAUSAGE AND KALE



Pasta with Sausage and Kale image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 pound orecchiette
2 tablespoons olive oil
1 pound bulk Italian sausage
1/2 red onion, diced
2 garlic cloves, minced
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
3 cups torn kale, stems removed
6 tablespoons jarred pesto
1 cup cherry tomatoes, halved
4 tablespoons salted butter
2 lemons, zested and juiced
1/2 cup shaved Parmesan
Fresh basil, for garnish

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.

BUCATINI WITH SAUSAGE & KALE



Bucatini with Sausage & Kale image

I was short on time but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale. -Angela Lemoine, Howell, New Jersery

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 package (12 ounces) bucatini pasta or fettuccine
2 teaspoons plus 3 tablespoons olive oil, divided
1 pound regular or spicy bulk Italian sausage
5 garlic cloves, thinly sliced
8 cups chopped fresh kale (about 5 ounces)
3/4 teaspoon salt
1/4 teaspoon pepper
Shredded Romano cheese

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.

Nutrition Facts : Calories 512 calories, Fat 30g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 898mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein.

PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE



Pasta with Italian Sausage and Pumpkin Sauce image

This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor.

Provided by jmcnutt28

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 13

1 pound bulk Italian sausage
½ onion, diced
4 cloves garlic, diced
1 (16 ounce) package campanelle pasta
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
½ cup half-and-half
½ cup sour cream
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
¼ teaspoon Italian seasoning, or to taste

Steps:

  • Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  • Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  • Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 51.4 g, Cholesterol 35.9 mg, Fat 16.8 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 7.1 g, Sodium 845.7 mg, Sugar 4.5 g

SAUSAGE AND PUMPKIN PASTA



Sausage and Pumpkin Pasta image

My family really enjoys this meal. Cubed leftover turkey may be substituted for sausage. Just add to the skillet with the cooked pasta for a fast meal. -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

2 cups uncooked multigrain bow tie pasta
1/2 pound Italian turkey sausage links, casings removed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup canned pumpkin
1/2 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened., Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.

Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 733mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges

CHEESY BAKED PUMPKIN PASTA WITH KALE



Cheesy Baked Pumpkin Pasta With Kale image

Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn't rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash - just 10 to 15 minutes at 500 degrees - the most time-consuming part of the entire recipe is grating all that cheese.

Provided by Sarah Jampel

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Butter, for greasing the pan
1 pound medium pasta shells or tubes, like conchiglie rigate or penne
1 bunch kale (about 1 pound), ribs removed, chopped into bite-size pieces
1/2 teaspoon red-pepper flakes
1 heaping tablespoon chopped fresh rosemary, plus more for garnish
1 heaping tablespoon chopped fresh thyme, plus more for garnish
About 1 heaping cup coarsely grated Parmesan
About 1 heaping cup coarsely grated Gruyère
About 1 heaping cup coarsely grated Fontina or mozzarella
1 (15-ounce) can pumpkin purée
2 garlic cloves, peeled
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 cup heavy cream
1/4 cup vegetable broth
1/2 cup whole-milk ricotta

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.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 21 grams, Sodium 657 milligrams, Sugar 6 grams, TransFat 0 grams

SAUSAGE, KALE & CHILLI PASTA



Sausage, kale & chilli pasta image

This simple sausage and kale pasta dish is perfect for feeding the family. Give it a modern twist by using orecchiette, it's sure to be a crowd-pleaser

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

3 tbsp olive oil
250g pork sausages , skins removed, broken into pieces
2 tsp fennel seeds
3 garlic cloves , thinly sliced
1 large red chilli , sliced
1 lemon , zested and juiced
150g cherry tomatoes
400g short pasta , such as orecchiette, farfalle or conchiglie
150g chopped curly kale
75g grated parmesan

Steps:

  • Bring a large saucepan of water to the boil. Meanwhile, heat 1 tsp oil in a large frying pan. Brown the sausage with the fennel seeds on a medium heat for 6-7 mins until golden, then set aside.
  • Heat the remaining oil in the same pan, add the garlic and chilli, and cook on a medium heat for 2 mins or until golden. Add the lemon juice and tomatoes, cook for 2 mins, then remove from the heat.
  • Boil the pasta following pack instructions until al dente. Add the kale for the final 2 mins of cooking. Drain, saving the cooking liquid, then put the pasta and kale back in the saucepan to keep warm. Add about 100ml cooking liquid to the tomatoes. Heat up, pour over the pasta and toss together with the sausage, lemon zest and half the Parmesan. Serve in bowls with the remaining Parmesan sprinkled over.

Nutrition Facts : Calories 771 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.1 milligram of sodium

CREAMY KALE AND CHICKEN SAUSAGE PASTA



Creamy Kale and Chicken Sausage Pasta image

This hearty sauce has an abundance of vegetables from onion, kale, mushrooms, and tomato and is served with radiatori pasta. Garnish with shredded Parmesan if desired.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 14

1 pound radiatore pasta
1 bunch chopped kale
1 (10 ounce) package Smoked Gouda Chicken Sausage (such as Gilbert's®)
2 tablespoons olive oil
1 ½ cups portobello mushrooms, quartered
1 medium yellow onion, diced
2 cloves garlic, minced
1 pinch salt
1 pinch ground black pepper
¼ teaspoon red pepper flakes
1 (20 ounce) jar marinara sauce
¼ cup low-sodium chicken broth
½ cup heavy cream
¼ cup freshly grated Parmesan cheese, plus more for garnish.

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.
  • Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.
  • Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.
  • Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.
  • Divide radiatori amongst serving bowls, and top with tomato sauce.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 61 g, Cholesterol 46.3 mg, Fat 16.4 g, Fiber 5.4 g, Protein 17.8 g, SaturatedFat 6.1 g, Sodium 699.1 mg, Sugar 9.7 g

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From srcland.com
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CREAMY PUMPKIN GARLIC PASTA WITH TUSCAN KALE
2021-06-18 Drain pasta and kale reserving 1 cup of the cooking liquid. While pasta cooks, add olive oil to a large skillet over medium heat. Once hot, add the shallots and cook for 1-2 minutes until softened. Add the garlic and red pepper if using and …
From runningtothekitchen.com
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EASY KALE AND SAUSAGE PASTA - MY EVERYDAY TABLE
2017-01-17 Instructions. Wash kale. Remove stems and thinly slice. In a large pot, bring water to boil. When water boils, add pasta and cook according to directions, until al dente. While pasta cooks, heat large skillet and add oil to pan. When oil is hot, add garlic and sausage. Cook for about 3 minutes, breaking up sausage with spatula.
From myeverydaytable.com
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PASTA WITH SAUSAGE AND KALE RECIPE | MYRECIPES
Add onion to sausage in Dutch oven, and sauté 5 minutes. Add garlic, and sauté 1 minute. Add vinegar, and cook 3 minutes. Add chicken broth and kale; cook 5 minutes. Stir in basil and next 3 ingredients; cook 1 minute. Stir in pine nuts, pasta, and feta cheese; cook until thoroughly heated. Serve immediately.
From myrecipes.com
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PUMPKIN PASTA RECIPES - THERESCIPES.INFO
Roasted Garlic Pumpkin Pasta with Crispy Sage trend www.yummly.com. unsalted cashews, garlic, pumpkin, chicken broth,...
From therecipes.info
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SAUSAGE KALE PASTA - THIS ITALIAN KITCHEN
2022-03-06 You need enough room to hold all of the cooked pasta. Step 1: Cook the sausage in the skillet for about 5 minutes. Then add in the onion and cook until the sausage is completely browned and the onion has softened, about 3-4 minutes. Step 2: Add in the chopped kale, garlic, lemon juice, and pasta water.
From thisitaliankitchen.com
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PAN SEARED GNOCCHI WITH SAUSAGE, MUSHROOM AND KALE RECIPE
Oct 9, 2020 - A delicious and satisfying pasta made with spicy Italian sausage, cremini mushrooms and kale for added heartiness. Oct 9, 2020 - A delicious and satisfying pasta made with spicy Italian sausage, cremini mushrooms and kale for added heartiness. Oct 9, 2020 - A delicious and satisfying pasta made with spicy Italian sausage, cremini mushrooms and kale …
From pinterest.ca
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PUMPKIN RAVIOLI WITH SAUSAGE, KALE, PINE NUTS, PARMESAN CHEESE …
2017-09-27 Bring a large pot of water to a boil. While the water is coming to a boil, brown the sausage in a saute pan over medium to medium-high heat until crispy. Use a spoon to break it up into small pieces. Add kale and cook until slightly wilted. Add the stick of butter to a small sauce pan and place over medium-low heat. Melt butter.
From stuckonsweet.com
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Top Asked Questions

How to cook sausage Kale pasta?
Sausage Kale Pasta is simple and quick dish using Italian sausage and fresh kale. You can use whatever smaller pasta you have on hand. Bring a large pot of salted water to boil. Cook the pasta according to package instructions, until just al dente. Reserve a ½ cup of pasta water.
How to cook Italian sausage for pasta?
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.
How to cook Kale pasta with pesto?
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.
What to serve with pumpkin sausage?
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.

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