RACHAEL RAY'S PENNE-WISE PUMPKIN PASTA

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Rachael Ray's Penne-Wise Pumpkin Pasta image

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

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

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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