Pumpkin Penne

From: jonesygrrl
Recipe: Pumpkin Penne

Whole wheat penne
2 T olive oil
3 shallots finely chopped
3 cloves of garlic grated
2 c. chicken broth
1 15 oz. can pumpkin puree
1/2 cup heavy cream (I substitute half and half)
1 tsp. hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
salt & pepper
7 leaves fresh sage thinly sliced

Cook whole wheat penne in large pot until al dente. Drain. While the pasta is cooking, heat the oil on medium heat in a medium skillet. Add the shallots and garlic and cook until soft. Add the rest of the ingredients through the salt and pepper. Lower the heat and simmer until sauce is thickened. Stir in the sage while sauce is simmering. By the time your pasta is done, your sauce should be done. Toss with warm pasta and serve with parm or other cheese if desired.

Note: this dish makes about twice as much sauce as you need for one full box of whole wheat penne. Either half the sauce from the beginning, or freeze the half you don't use. Just reheat the sauce for another dinner down the road!

Variations & additions: for vegetarians, substitute the chicken broth with vegetable broth; mushrooms would make an excellent addition -- add them to the onions and garlic.

For meat-eaters, sausage or chicken could both be added to this dish. Brown the meat while you are cooking the onions and garlic. Add the rest of the ingredients, and let the meat cook the rest of the way through while the sauce is simmering.