Rachael Ray's Penne-Wise Pumpkin Pasta

Sage and Pumpkin add the flavors of fall to this hearty pasta dish, which gets a kick from a dash of hot pepper sauce. I personally add browned sweet sausage to this.

• Ready In: 30 mins
• Serves: 6

Ingredients

•  salt
• 1  lb  whole wheat penne rigate
• 2  tablespoons extra virgin olive oil
• 3  shallots, finely chopped
• 3  garlic cloves, grated
• 2  cups chicken broth
• 1 (15 ounce) can pumpkin puree
• 1⁄2 cup heavy cream
• 1  teaspoon  hot pepper sauce
• 2  pinches ground cinnamon
• 1  pinch nutmeg
•  pepper
• 7  leaves fresh sage, thinly sliced
•  grated parmigiano-reggiano cheese, to pass around the table

Directions

1. bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
2. while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
3. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
4. Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
5. Toss pasta with the sauce and pass the parmigiano Reggiano around the table.