1. Looking for a creative way to recycle your jack-o’-lantern? Make this hearty fall pasta dish with pumpkin and kale. Okay, it’s actually tastier made with a small, tender pumpkin meant for cooking. Luckily, they are plentiful and cheap at farmers' markets and grocery stores right now.

    Recipe: Pasta with Pumpkin, Sausage, and Cavolo Nero.

    Prepare 3 cups peeled and diced pumpkin.
    Cut 10 oz. cavolo nero (black kale), crosswise into ribbons.
    Chop 1 medium onion and 4 cloves of garlic.
    Brown 1 lb. sweet Italian sausage.
    Add 1 Tbs. olive oil, onions, garlic, pumpkin, and 1 tsp. dried marjoram.
    Add 1/4 cup dry white wine, cook to evaporate wine.
    Add 3/4 cup chicken broth.
    Cook until almost tender.
    Cook 8 oz. campanelle pasta until al dente.
    Add kale and another 3/4 cup chicken broth, cover and cook until pumpkin and kale are tender.
    Reserve 1/2 cup pasta water.
    Add enough pasta water to coat.
    Stir in 1/2 cup grated Parmigiano, season to taste.
    Serve with additional Parmigiano.

    Producers: Sarah Breckenridge and John Craig Ross

    Director / Videographer / Editor: John Craig Ross

    Original Music Composer: James Sizemore

    Titles: Michael Amaditz

    # vimeo.com/18440345 Uploaded 11.5K Plays 5 Comments



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