PENNE WISE PUMPKIN PASTA
Yum-o! The Family Cookbook
by Rachael Ray
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!
Serves 6
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
• 1/2 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
Instructions
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 1/2 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.
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