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Penne-Wise Pumpkin Pasta

Tina Rupp enlarge

By: Rachael Ray

From: 30-Minute Meals

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!

Key:

Fast

Veg Out

PAIR WITH:

Castello di Gabbiano Chianti Classico Riserva 2003 (Italy)

6 Servings
Prep 10 min

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
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

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
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.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.

Penne-Wise Pumpkin Pasta

Tina Rupp