I’ve been craving all of the savory fall flavors! It is hard to get pumpkin off the brain, so when I got this fabulous pasta bowl from Vietre recently, I knew I needed to jump in the kitchen and whip up a new creation! Enjoy!
13 oz. Kielbasa Sausage (Roughly Chopped)
2 Tablespoons of Olive Oil
17 oz. of Gigli Pasta
3 Cups of Raw Kale (Roughly Chopped)
8 oz Sliced Baby Bella Mushrooms
Salt and Pepper to taste
1 Teaspoon Chili Powder
25 oz. Jar of Pumpkin Pasta Sauce or Try this Recipe.
Freshly Grated Parmesan
Preheat Oven to 350 degrees.
Roughly Chop your Sausage into halves and quartered pieces.
Spread out evenly on a lined sheet pan. Bake for 20 minutes.
While your sausage crisps, cook pasta according to package directions - al dente. Drain and run cold water to stop the cooking process, set aside.
In a large sauce pan, combine Olive Oil, Kale and Mushrooms. Sauté for 5-10 minutes until everything is soft.
Add in your jar of sauce, chili powder, salt and pepper. Mix well.
Remove Sausage from the oven and add into the sauce mixture. Mix well ands let simmer on medium low heat for 10 minutes.
In a large bowl, spoon in just some the liquid portion of your sauce. Toss the pasta in sauce.
Then prepare bowls with sauce on the base, pasta (just tossed), and sauce containing Kale and Mushrooms.
Top with grated Parmesan, and Cracked Pepper. Serve!