PENNE-WISE PUMPKIN PASTA (YES....PUMPKIN)

Posted by Kristi Fields

Penne-Wise Pumpkin Pasta (yes, pumpkin:)

Salt (Kosher)
1 pound whole wheat penne rigate
2 tablespoons extra-virgin olive oil
3 shallots (I use 1/2 onion) finely (very 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 (I used cayenne spice instead)
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
Grated Parmesan cheese

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain
2. While pasta is working, in a medium skillet, heat the oil over medium heat. Add the shallots and garlic and cook until softened, about 3 minutes. Stir in the chicken broth, pumpkin, and cream. Add the hot sauce, cinnamon and nutmeg; season with kosher salt and pepper. Lower the heat and simmer until thickened, about 5 minutes.
3. Toss the pasta with the sauce and pass the Parmesan cheese around the table.

**Fantastic recipe: all my kids loved it!! (Miracles do happen!!!)