Penne-Wise Pumpkin Pasta (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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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