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Penne-Wise Pumpkin Pasta

October 2007
Penne-Wise Pumpkin Pasta

by 39 people

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This recipe is penny-wise because it's inexpensive to make. Plus, it's wise because it uses whole wheat pasta, which is high in fiber compared to semolina pasta. And it's delicious!

Makes: 6 servings

Prep: 10 mins

Ingredients
  • 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
  • 1 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
Directions
  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.
Tip PAIR WITH:
  • Castello di Gabbiano Chianti Classico Riserva 2003 (Italy)