This recipe is penny-wise because it's inexpensive to make. Plus, it's wise because it uses whole wheat pasta, which is high in fiber compared to semolina pasta. And it's delicious!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
- While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
- Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.
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