Penne-Wise Pumpkin Pasta

This recipe is "wise" because it uses whole-wheat pasta, which is high in protein and fiber compared with semolina pasta. Plus, it's inexpensive[ to make and absolutely delicious!]

Total Time:
37 min
20 min
17 min

6 servings

  • Salt
  • 1 pound whole-wheat penne pasta
  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 3 shallots, finely chopped
  • 3 to 4 garlic cloves, grated
  • 2 cups chicken stock
  • 1 (15-ounce) can pumpkin puree
  • 12 cup cream
  • 1 teaspoon hot sauce, or to taste
  • Freshly grated or ground nutmeg
  • 2 pinches of ground cinnamon
  • Freshly ground black pepper
  • 7 to 8 fresh sage leaves, thinly sliced
  • Grated Parmigiano-Reggiano cheese
Watch how to make this recipe.
  • Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.

  • In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.

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    Penne-Wise Pumpkin Pasta

    Recipe courtesy of Rachael Ray