PenneWise Pumpkin Pasta
From deliathecrone 14 years ago
- 10 minutes to make
- Serves 6
A fall pasta recipe from Rachael Ray. Yay!
Ingredients
- salt shopping list
- 1 pound whole-wheat penne shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 3 shallots, finely chopped shopping list
- 3 to 4 cloves garlic, grated shopping list
- 2 cups chicken stock shopping list
- 1 (15-ounce) can pumpkin puree shopping list
- 1/2 cup cream shopping list
- 1 teaspoon hot sauce, to taste shopping list
- Freshly grated nutmeg, to taste shopping list
- 2 pinches ground cinnamon shopping list
- salt and black pepper shopping list
- 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish shopping list
- Grated parmigiano-reggiano cheese shopping list
How to make it
- Heat water for pasta, salt it and cook penne to al dente.
- Heat the oil, 2 turns of the pan, over medium heat.
- Add shallots and garlic to the pan, sauté 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.
People Who Like This Dish 4
- quaziefly ALL POINTS
- windy1950 Flint, MI
- autumnra Duchesne, UT
- eddoc69 Springfield, IL
- deliathecrone Johnston, SC
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The Rating
Reviewed by 2 people-
Wow!! I love this idea of having a pumpkin-based sauce for pasta. Thank you so much ;-)
^5
windy1950
in Flint loved it
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" It was excellent "