Pumpkin Pasta (Rachael Ray)

By [e-mail]

Ingredients

• 1 lb penne pasta
• 2 T EVOO
• 3 shallots, finely chopped
• 3 cloves garlic, grated
• 2 c unsalted chicken brother
• 15 oz can pumpkin puree
• 1/2 c heavy cream
• 1 tsp hot pepper sauce
• 2 pinches ground cinnamon
• 1 pinch nutmeg
• 7 leaves fresh sage

Preparation

Step 1

cook pasta to al dente

heat evoo two turns of pan over medium heat. Add shallots and garlic and cook until softened, about 5 minutes. Stir in chicken brother, pumpkin and cream. Add hot sauce cinnamon and nutmeg. Season with salt and pepper.

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

Toss pasta with sauce and serve with grated parmesean cheese