recipe by Jeanne Kelley from Fine Cooking,<\/p>\n
*Farmer\u2019s note: this recipe calls for Lacinato Kale, but any kale will work.<\/p>\n
Kosher Salt<\/p>\n
1 lb. sweet Italian sausage (casing removed)<\/p>\n
1 TBSP olive oil (optional)<\/p>\n
3 cups \u00be diced, peeled, seeded, pumpkin<\/p>\n
\u00bc cup dry white wine<\/p>\n
4 cloves garlic<\/p>\n
1 tsp. dried marjoram<\/p>\n
1 \u00bd cups lower salt chicken broth<\/p>\n
10 oz. kale (Cavolo Nero aka lacinato kale) or other<\/p>\n
8 oz. campanelle pasta<\/p>\n
\u00bd cup grated Parmigiano Reggiano<\/p>\n
Freshly ground black pepper<\/p>\n
Bring a large pot of well-salted water to a boil over high heat.<\/p>\n
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.\u00a0 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).\u00a0 Add the onion and cook until golden and the sausage is well browned, about 8 minutes.\u00a0 Stir in the pumpkin, wine, garlic, and marjoram and cook until the wine evaporates, 3 to 4 minutes.\u00a0 Add \u00be cup of the broth and cook until the pumpkin is almost tender, about 8 minutes.\u00a0 Add the kale and the remaining \u00be cup broth, cover, and cook until the pumpkin and kale are tender, about 4 minutes.<\/p>\n
Meanwhile, cook the pasta in the boiling water according to package directions until al dente.\u00a0 Reserve \u00bd cup of the pasta water and then drain well.\u00a0 Add the pasta to the skillet with enough of the pasta water to coat the pasta and vegetables generously.\u00a0 Stir in the Parmigiano and season to taste with salt and pepper.\u00a0 Serve with additional Parmigiano.<\/p>\n","protected":false},"excerpt":{"rendered":"
recipe by Jeanne Kelley from Fine Cooking, *Farmer\u2019s 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 \u00be diced, peeled, seeded, pumpkin \u00bc cup dry white wine 4 cloves garlic 1 tsp. dried marjoram 1 \u00bd…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":215,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1977","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1977"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1977\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/215"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}