Pumpkin Penne Pasta

Yummm, this Pumpkin Penne Pasta dish sounds delicious and would be great for entertaining.  I think I’ll grab the ingredients soon and make it my self!

Pumpkin Penne Pasta via Rachel Ray

  • Salt
  • 1 pound whole wheat penne rigate
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 3 shallots, finely chopped
  • 3 cloves garlic, grated
  • 2 cups chicken broth
  • One 15-ounce can pure pumpkin puree
  • 1/2 cup heavy cream
  • 1 teaspoon hot pepper sauce
  • 2 pinches ground cinnamon
  • 1 pinch nutmeg
  • Pepper
  • 7 leaves fresh sage, thinly sliced
  • Grated parmigiano-reggiano cheese, to pass around the table

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

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 and 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. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.

Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.

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