PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
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
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
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.
SAUSAGE, PUMPKIN AND ARBORIO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
- Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
- Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.
FALL KALE AND SAUSAGE PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
SAUSAGE, KALE & CHILLI PASTA
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
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
CHEESY BAKED PUMPKIN PASTA WITH KALE
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
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
More about "pasta with pumpkin sausage and kale food"
CREAMY PUMPKIN SPAGHETTI WITH GARLIC KALE - PINCH OF YUM
From pinchofyum.com
4.6/5 (35)Calories 390 per servingCategory Dinner
- In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun dried tomatoes and saute until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in cream and season to taste with salt, pepper, and red pepper flakes for heat.
- Boil the pasta according to package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.
- Toss the turkey, sauce, and pasta together. Serve with the kale. Top everything with the cheese.
CREAMY PUMPKIN SAUSAGE MAC AND CHEESE WITH KALE (VIDEO RECIPE)
From myfoodstory.com
4.8/5 (10)Total Time 30 minsCategory Main CourseCalories 711 per serving
- In a pan add sausage meat and cook till brown. Remove the sausage meat on a plate and set aside. Leave the fat in the pan.
- In the same pan, add garlic and onions and cook for 2-3 minutes till the onions are translucent. Add pumpkin puree, milk, chilli flakes, salt and bring it to a quick simmer.
- Add cream cheese and stir to combine till the cheese melts and mixes well. Add the sausage back into the pan along with cooked pasta and stir to coat. Top with kale and cook till the kale is wilted. Add sage leaves, mix and switch off the flame.
SPICY PUMPKIN RIGATONI WITH SAUSAGE & KALE | RECIPES | WW USA
From weightwatchers.com
PASTA SKILLET WITH PUMPKIN AND SAUSAGE RECIPE - THE …
From therecipecritic.com
KALE AND ITALIAN SAUSAGE LASAGNA WITH PUMPKIN BéCHAMEL - FOOD52
From food52.com
THE ULTIMATE GUIDE TO PASTA SHAPES - TASTE OF HOME
From tasteofhome.com
SPICY PUMPKIN RIGATONI WITH SAUSAGE & KALE | HEALTHY RECIPES
From weightwatchers.com
Cuisine ItalianCategory Dinner,LunchServings 4Total Time 35 mins
CREAMY PUMPKIN PASTA WITH SAUSAGE AND SAGE RECIPE
From foodfolksandfun.net
CHEESY RECIPES | POPSUGAR FOOD
From popsugar.com
CREAMY SAUSAGE KALE PASTA | BEST FALL DINNER RECIPES | POPSUGAR …
From popsugar.com
9 SWEET AND SPICY ITALIAN SAUSAGE RECIPES TO MAKE TONIGHT - FOOD …
From foodandwine.com
CREAMY PUMPKIN SAUCE + ZUCCHINI NOODLES - THE SIMPLE …
From simple-veganista.com
PUMPKIN LASAGNA WITH SAUSAGE AND KALE | TABLE FOR TWO
From tablefortwoblog.com
12 EASY RECIPES THAT WILL HAVE DINNER ON THE TABLE IN UNDER 30 …
From bhg.com.au
ORECCHIETTE PASTA WITH SAUSAGE AND KALE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BUTTERNUT SQUASH SAUSAGE PASTA – WELLPLATED.COM
From wellplated.com
35 BEST GROUND SAUSAGE RECIPES - COMFORTABLE FOOD
From comfortablefood.com
SPAGHETTI WITH KALE AND SPICY SAUSAGE RECIPE - KATE WINSLOW
From foodandwine.com
PUMPKIN, KALE, AND SAUSAGE PASTA BAKE – PREVENTION RD
From preventionrd.com
SAUSAGE KALE PASTA - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
PUMPKIN SAUSAGE PASTA | TABLE FOR TWO
From tablefortwoblog.com
CREAMY ITALIAN SAUSAGE PASTA WITH KALE | NEIGHBORFOOD
From neighborfoodblog.com
ADD THIS PACCHERI PASTA WITH GREEN OLIVE-PISTACHIO PESTO RECIPE …
From oprahdaily.com
ONE-POT ITALIAN SAUSAGE & KALE PASTA RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love