recipe by Jeanne Kelley from Fine Cooking,

*Farmer’s note: this recipe calls for Lacinato Kale, but any kale will work.

Kosher Salt

1 lb. sweet Italian sausage (casing removed)

1 TBSP olive oil (optional)

3 cups ¾ diced, peeled, seeded, pumpkin

¼ cup dry white wine

4 cloves garlic

1 tsp. dried marjoram

1 ½ cups lower salt chicken broth

10 oz. kale (Cavolo Nero aka lacinato kale) or other

8 oz. campanelle pasta

½ cup grated Parmigiano Reggiano

Freshly ground black pepper

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 ¾ cup of the broth and cook until the pumpkin is almost tender, about 8 minutes.  Add the kale and the remaining ¾ 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 ½ 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.