Recipe courtesy of Rachael Ray

Penne-Wise Pumpkin Pasta

Name: Penne-Wise Pumpkin Pasta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 servings

Nutrition Info

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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

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Watch how to make this recipe.

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.