Pumpkin Pasta

Name: Pumpkin Pasta
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

14 ingredients

1 steps

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

Directions

1

{"0":"Heat water for pasta, salt it and cook penne to al dente.","2":"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."}