Tuesday, October 25, 2011

Pumpkin Pasta

This is my 2nd absolute favorite fall time meal, coming right behind my Texas Brasied Beef Brisket and Butternut Squash Stew, which will come at a later date. This pasta dish uses pumpkin and sage, which if you haven't had together, then you are really missing out. The tiny bit of cream and reggiano cheese makes the pasta just heavenly, without being too overbearing or making you hate yourself on the treadmill the next morning (been there, done that). Feel free to add some grilled chicken breast or shrimp to make it a one dish meal!

Pumpkin Penne Pasta

  • 1 lb. whole wheat penne rigate
  • salt
  • 2 tbsp. olive oil
  • 3 shallots, finely chopped 
  • 3 cloves garlic, grated
  • 2 cups chicken broth
  • 1 15-oz. can pure pumpkin puree
  • 1/2 cup heavy cream
  • 1 tsp. hot sauce
  • 2 pinches ground cinnamon
  • 1 pinch nutmeg
  • pepper
  • 7 fresh sage leaves, thinly sliced
  • grated parmigiano-reggiano cheese
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, heat the olive oil over medium in a large skillet. 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.

Stir in the sage. 

Toss the pasta with the sauce and pass the reggiano around the table.

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