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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


    • 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


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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