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Pumpkin Pasta (Rachael Ray)


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  • 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



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


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