Penne-Wise Pumpkin Pasta

  • 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

  1. Heat water for pasta, salt it and cook penne to al dente.
  2. 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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