Thursday, November 12, 2009

Rachael Ray's Penne-Wise Pumpkin Pasta

I changed it just a tad. My daughter had the sauce as soup, because she's been asking for pumpkin soup for a while now. I had it over pasta.

1 lb pasta
2 tbsp extra virgin olive oil
3 shallots, minced
4 garlic cloves, minced
2 c chicken broth
15 oz pumpkin puree
1/2 c cream
hot sauce (I didn't use this)
freshly ground nutmeg
2 pinches cinnamon
*Salt & pepper
8 sage leaves, thinly sliced
freshly grated Parmigiano-Reggiano

Boil pasta. Saute shallots and garlic in oil over medium heat. Stir in broth, then pumpkin until smooth, then cream, then spices. Reduce heat to medium-low, and simmer 5-6 minutes to let sauce thicken a little. Stir in sage. Toss sauce with pasta. Top with a generous amount of cheese.

*I very, very rarely salt my food, but I felt like this needed a generous dose of salt to bring the flavors out.

My daughter LOVED her soup, so I kept the sauce separate, so she can have more soup tomorrow.

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