Pumpkin, Sausage, Kale and Black Garlic Orecchiette
Creamy pumpkin pasta with sweet Italian sausage, kale and black garlic
Ingredients
- 1 lb Orecchiete pasta
- 1 lb sweet Italian sausage
- 1 large shallot
- olive oil
- 2-3 bulbs black garlic
- 4 cups kale
- 1 cup pumpkin
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp fresh thyme
- generous pinch of red chili pepper flakes
- salt and pepper
- reserved pasta water
Instructions
- Put a large pot of water on high heat until it boils then add two generous tablespoons of salt to it. Add orecchiette to the water.
- Finely slice the shallot and thinly slice the garlic. In a pan cook the shallot in olive oil then add the sausage and cook until browned. Add red pepper chili flakes, black garlic, thyme and stir for a couple of minutes. Add the pumpkin and the heavy cream and half the Parmesan cheese. Add kale and mix well.
- Cook the orecchiette al dente. Before draining it reserve about 1/2 cup of the pasta water.Add orecchiette to the pumpkin sauce and mix well adding some pasta water as you go. Serve with extra sprinkle of Parmesan cheese an enjoy!