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.
Provided by Crystal B.
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
- 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.
- 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. Stire in the sage.
- Toss pasta with the sauce and pass the parmigiano Reggiano around the table.
Nutrition Facts : Calories 412.4, Fat 13.4, SaturatedFat 5.6, Cholesterol 27.2, Sodium 291, Carbohydrate 64.5, Fiber 6.7, Sugar 1.3, Protein 14.2
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