1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
I think I have to give up on making any of Rachel Ray’s recipes. They take way longer than 30 minutes to make or they just don’t taste good. Like this one. I thought this would have been good because we’ve tried pumpkin soup before and that was fine. Heavy cream with pumpkin and pasta sounded good to me, but this just didn’t do anything for me. Maybe it needed more hot sauce or something….. who knows. I’ve been wanting to try making meals with pumpkin because all I’ve seemed to make with pumpkin is baked goods. Are there any savory pumpkin meals out there that taste good? Please let me know.
Here’s some pumpkins that we carved for outside. Enjoy!