Penne-wise pumpkin pasta
Recipe by:
Rachael Ray
10
10
6
Easy
- Salt
- 450g wholemeal penne
- 30ml extra-virgin olive oil
- 3 shallots, finely chopped
- 3 to 4 cloves garlic, grated
- 500ml chicken stock
- 425g tinned pumpkin puree
- 125ml single cream
- 1 tsp tabasco 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
- Grated parmesan cheese
1) Heat water for pasta, salt it and cook penne to al dente.
2) Heat the oil in a large pan, over medium heat. Add shallots and garlic to the pan, saute for 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.
3) Stir in sage, toss with pasta with grated cheese, to taste.
2) Heat the oil in a large pan, over medium heat. Add shallots and garlic to the pan, saute for 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.
3) Stir in sage, toss with pasta with grated cheese, to taste.
