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Total Time
50mins
Prep 35 mins
Cook 15 mins

A Savory semi-creamy pasta with a little kick of spice. Great for fall. I like to put steak thinnly sliced inside.

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. In a small bowl mix the milk with the flour save for latter.
  3. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and milk mix. Add the cayenne pepper, and pumpkin pie season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
  4. Mix all ingredients together and toss parmigiano-reggiano over.