Friday, December 21, 2007

Pumpkin Penne Pasta

Prep/Total Time: 30 minutes
Yield: 6 servings

1 pound whole wheat penne rigate
2 tablespoons olive oil
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
7 leaves fresh sage, 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, in a medium skillet, cook the shallots and garlic in oil 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 top with the cheese.

Tips and Tricks
This makes a LOT of pasta, so split the recipe if you're cooking for a smaller crowd. I omitted the sage and used regular Parmesan cheese. I thought the sauce was bland at first, but when topped with cheese, it becomes something special! Next time I will add more cinnamon. I used Ronzini whole grain pasta as well, so this is a high fiber meal.
Make It Healthier
Omit salt. Serve with whole wheat or whole grain pasta.
How Kids Can Help
Measure ingredients. Stir sauce. Older kids can grate cheese.

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