Pumpkin Pasta

A few times in the distant past I’ve had butternut squash housemade ravioli at upscale Italian restaurants. Seems like a flavor profile that should be accessible on any night of the week.

• 12 oz short pasta – spirals, penne, or shells work well
• 3/4 lb bulk sausage – sage seasoned or sweet Italian
• 6 cloves garlic, sliced
• 1 small bunch kale or other hearty greens, stemmed, washed, and chopped into 1-inch pieces
• 15 oz can pumpkin puree
• 1/4 cup sour cream
• 1/2 cup grated Parmesan cheese
• Fresh herbs: rosemary, thyme, or parsley
• Salt and pepper
• Grated nutmeg to garnish

In Dutch oven, boil water, add plenty of salt, and cook pasta until al dente. Reserve 1.5 cups water and drain pasta, cover the colander with the lid, and set aside. In now-empty pot, cook sausage over medium heat until no longer pink. Depending on how much fat is in the sausage, spoon off excess fat or add a tablespoon of olive oil. Stir in garlic and 1 tsp chopped rosemary and/or 2 sprigs fresh thyme, cook and stir until fragrant. Stir in kale, cook and stir until wilted. Put a lid on it and let it steam. When greens are becoming tender, stir in pumpkin puree and 1 cup pasta water. Bring to a simmer, then remove from heat. Stir in Parmesan cheese. In a small bowl, stir pasta water into sour cream until runny and smooth. Stir into the pasta sauce. Stir in in 1/4 cup chopped parsley and cooked pasta. Return to low heat to bring it up to serving temperature. Season to taste with salt and pepper. Serve, garnished with freshly grated nutmeg and additional parsley.