Penne-Wise Pumpkin Pasta (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This recipe is wise because it uses whole-wheat pasta, which is high in protein and fiber compared with semolina pasta. Plus, it's inexpensive[ to make and absolutely delicious!] Ingredients:
salt |
1 pound whole-wheat penne pasta |
2 tablespoons evoo ( extra-virgin olive oil) |
3 shallots, finely chopped |
3 to 4 garlic cloves, grated |
2 cups chicken stock |
1 (15-ounce) can pumpkin puree |
12 cup cream |
1 teaspoon hot sauce, or to taste |
freshly grated or ground nutmeg |
2 pinches of ground cinnamon |
freshly ground black pepper |
7 to 8 fresh sage leaves, thinly sliced |
grated parmigiano-reggiano cheese |
Directions:
1. 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.
2. 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.
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