Penne-Wise Pumpkin Pasta

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Ghoulish Grub

Rated: 4 stars out of 5Rate itRead users' reviews (90)

RECIPE
COMMENTS & REVIEWS(90)

Cook Time:
10 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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Ingredients

Salt
1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

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Comments & Reviews

recipe Penne-Wise Pumpkin Pasta
Debbie Saratoga, CA 11-16-2009
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Really good!
Rated: 5 stars out of 5

I really liked this, a nice change from traditional tomato based pasta dishes. I used fresh pumpkin that I roasted whole,... fresh sage and fresh nutmeg. Afraid it would be bland from other reviewers, I added some ricotta cheese and seasoned the pasta heavily while cooking it. My husband didn't like it, but I didn't expect he would, since it was not meat and potatoes. :-( Read more
recipe Penne-Wise Pumpkin Pasta
Kathy Gurnee, IL 11-02-2009
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not for me
Rated: 1 stars out of 5

The most positive comments on this dish would be that it was easy to make and it filled me up. I would not make this again.
recipe Penne-Wise Pumpkin Pasta
Stephanie Corona, CA 11-01-2009
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Delicious!
Rated: 5 stars out of 5

I've made this several times and it is always great. I substitute allspice for the cinnamon and nutmeg so that it doesn't... have a pupkin pie resemblance. I also use half and half instead of the cream. The sage makes this dish! And it doesn't hurt to use a lot of cheese! I definately recommend this! Try it...you won't be sorry! Thanks Rachael!Read more
recipe Penne-Wise Pumpkin Pasta
Ann Mt. Laurel, NJ 10-30-2009
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Needs Flavoring
Rated: 3 stars out of 5

After reading the other comments I decided to give this a try, I had two friends over for testers. We all enjoyed it, but... don't omit any of the seasonings as when I tasted it before adding them, it was very bland. Once I added the spices and sage, it was good. I also used 1.5 c chicken broth and 1/2 cup white wine. Not sure I would make it again. Read more
recipe Penne-Wise Pumpkin Pasta
Jen lynchburg, VA 10-30-2009
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A little bland, but not bad
Rated: 3 stars out of 5

I made this recipe the other day & remembered to buy all the ingredients... except the hot sauce. It definitely needed it. I... tried to substitute cayenne pepper, but it wasn't the same. Also, I think the cinnamon should be omitted. It was confusing... is it a dessert or a dinner? I don't think the cinnamon positively affected the flavor. I'll leave it out next time. I want to make this again soon and hit it with some Tabasco sauce. It's very earthy tasting-- really perfect with the whole wheat noodles. VERY FILLING-- this meal can easily feed a family of 4 (with no side dishes). It's really good & the sage is wonderful. Plus, it's fairly inexpensive since it didn't call for alcohol or meat.Read more
recipe Penne-Wise Pumpkin Pasta
Irene Brooklyn, NY 10-27-2009
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Very Tasty, consistency of Penne a la Vodka...
Rated: 5 stars out of 5

Everyone said this dish reminded them of penne a la vodka! The prep time was easy and the sauce cooked in ten minutes as... promised. I used half the amount of sage and did not use a full 1/2 cup of the heavy cream. I also did not add the cinnamon. In addition, I added some of the pecorino romano into the sauce while it cooked. Overall the only thing I would do differently would be to use a light cream or maybe a dab of ricotta next time. In addition, if you wanted to add a meat I might try using a few pieces of pancetta or thick cuts of bacon. Great dinner. Read more