Rachael Ray's Penne-wise Pumpkin Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• salt
• 1 lb whole wheat penne rigate
• 2 tablespoons extra virgin olive oil
• 3 shallots, finely chopped
• 3 garlic cloves, grated
• 2 cups chicken broth
• 1 (15 ounce) can 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

Recipe

• 1 bring large pot of water to boil. salt it, add the pasta and cook until al dente. drain.
• 2 while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. add the shallots and garlic and cook until softened, about 5 minutes.
• 3 stir in the chicken broth, pumpkin and cream. add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
• 4 lower the heat and simmer until thickened, about 5 minutes. stire in the sage.
• 5 toss pasta with the sauce and pass the parmigiano reggiano around the table.