Pumpkin, Sausage, Kale and Black Garlic Orecchiette
Creamy pumpkin pasta with sweet Italian sausage, kale and black garlic
- 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
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!