Monday, November 14, 2011

Pumpkin Penne Pasta

Wow! Almost an entire month without a new post! That tells you how crazy my life is. I have been one in my home is starving. I am trying to teach myself balance and sadly with the craziness of life and frantically preparing for our new little addition, food blogging gets put on the back burner. Only 8 weeks left until we get to meet our new princess and we can't wait!!
We have been enjoying the flavors of fall the last month. Last night we enjoyed some pumpkin pasta that was yummy!
Pumpkin Penne Pasta

1 lb whole wheat penne pasta
2 tbsp olive oil
2 shallots, finely chopped
3 garlic cloves, grated
2 cups chicken stock
1 (15 oz) can pumpkin puree
1/2 cup cream
1 tsp hot sauce
freshly grated or ground nutmeg
1/2 tsp cinnamon
salt to taste
ground black pepper to taste
1 tsp ground sage or 7 fresh sage leaves, thinly sliced
Grated parmesan cheese

Bring a large pot of water to boil. Add salt and the pasta and cook to al dente, reserving 1/2 cup of starchy pasta water.
In a large skillet, heat olive oil over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium-low heat and simmer for 5-6 minutes longer to thicken. Add a little of reserved cooking water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and cheese.

Serve 6

adapted from rachael ray

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