Ingredients

• Salt
• 1 pound whole-wheat penne
• 2 tablespoons extra-virgin olive oil
• 3 shallots, finely chopped
• 3 to 4 cloves garlic, grated
• 2 cups chicken stock
• 1 (15-ounce) can pumpkin puree
• 1/2 cup cream
• 1 teaspoon hot sauce, to taste
• Freshly grated nutmeg, to taste
• 2 pinches ground cinnamon
• Salt and black pepper
• 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
• Grated Parmigiano-Reggiano

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Heat water for pasta, salt it and cook penne to al dente.
3. Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.