Rachael Ray'S Penne-Wise Pumpkin Pasta

1. 1

   bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.

2. 2

   while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.

3. 3

   Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.

4. 4

   Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.

5. 5

   Toss pasta with the sauce and pass the parmigiano Reggiano around the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.