Directions:
- Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.
- In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20862.87 Kcal (87349 kJ) | ||
| Calories from fat | 2345.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 260.65g | 401% | |
|---|---|---|---|
| Cholesterol | 181.48mg | 60% | |
| Sodium | 340.48mg | 14% | |
| Potassium | 906.05mg | 19% | |
| Total Carbs | 4164.52g | 1388% | |
| Sugars | 207.58g | 830% | |
| Dietary Fiber | 606.36g | 2425% | |
| Protein | 724.14g | 1448% | |
| Vitamin C | 10.5mg | 17% | |
| Iron | 101.4mg | 563% | |
| Calcium | 534.9mg | 53% | |
| Amount Per 100 g | |||
| Calories | 2950.8 Kcal (12354 kJ) | ||
| Calories from fat | 331.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.87g | 401% | |
|---|---|---|---|
| Cholesterol | 25.67mg | 60% | |
| Sodium | 48.16mg | 14% | |
| Potassium | 128.15mg | 19% | |
| Total Carbs | 589.02g | 1388% | |
| Sugars | 29.36g | 830% | |
| Dietary Fiber | 85.76g | 2425% | |
| Protein | 102.42g | 1448% | |
| Vitamin C | 1.5mg | 17% | |
| Iron | 14.3mg | 563% | |
| Calcium | 75.7mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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