Rachael Ray'S Penne-Wise Pumpkin Pasta

• salt
• 1 lb whole wheat penne rigate
• 2 tablespoons extra virgin olive oil
• 3 shallots, finely chopped
• 3 garlic cloves, grated
• 2 cups chicken broth
• 1 (15 ounce) can pumpkin puree
• 1/2 cup heavy cream
• 1 teaspoon hot pepper sauce
• 2 pinches ground cinnamon
• 1 pinch nutmeg
• pepper
• 7 leaves fresh sage, thinly sliced
• grated parmigiano-reggiano cheese, to pass around the table

1. bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
2. while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
3. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
4. Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
5. Toss pasta with the sauce and pass the parmigiano Reggiano around the table.

salt, whole wheat penne rigate, extra virgin olive oil, shallots, garlic, chicken broth, pumpkin puree, heavy cream, hot pepper, ground cinnamon, nutmeg, pepper, sage, cheese

Taken from www.food.com/recipe/rachael-rays-penne-wise-pumpkin-pasta-261981 (may not work)