Penne-Wise Pumpkin Pasta Rachael Ray   From Every Day with Rachael Ray October 2007 SIX SERVINGS Salt 1 pound whole wheat penne rigate 2 tablespoons extra-virgin olive oil (EVOO) 3 shallots, finely chopped 3 cloves garlic, grated 2 cups chicken broth One 15-ounce can pure 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 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. 2. 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. 3. Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.

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