Makes
Serves 4-6
Ready In:
45 Minuets
Prep Time:
10 Minutes
Ingredients
- 1 pound whole wheat penne pasta
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3 shallots, finely chopped
- 3 cloves garlic, grated 2 cups chicken broth
- 1 15-ounce can pure pumpkin puree
- ½ cup heavy cream
- 1 teaspoon hot pepper sauce
- 2 pinches ground cinnamon
- 1 pinch nutmeg
- Salt & Pepper
- 7 leaves fresh sage, thinly sliced
- Grated Parmigiano-Reggiano cheese, to pass around the table
Directions
Step 1
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
Step 2
While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic, cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
Step 3
Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Step 4
Toss the pasta with the sauce and pass the Parmigiano-Reggiano around the table.