Penne-Wise Pumpkin Pasta

• Salt
• 1 pound whole-wheat penne pasta
• 2 tablespoons EVOO (extra-virgin olive oil)
• 3 shallots, finely chopped
• 3 to 4 garlic cloves, grated
• 2 cups chicken stock
• 1 (15-ounce) can pumpkin puree
• 12 cup cream
• 1 teaspoon hot sauce, or to taste
• Freshly grated or ground nutmeg
• 2 pinches of ground cinnamon
• Freshly ground black pepper
• 7 to 8 fresh sage leaves, thinly sliced
• Grated Parmigiano-Reggiano cheese

1. Bring a large pot of water to a boil over high heat for the pasta.
2. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.
3. In a large skillet, heat the EVOO, twice around the pan, over medium heat.
4. Add the shallots and garlic to the pan and saute for 3 minutes.
5. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper.
6. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken.
7. Add a little of the reserved pasta water if needed to thin out the sauce a bit.
8. Stir in the sage, then toss in the drained pasta and grated cheese.

salt, pasta, evoo, shallots, garlic, chicken stock, pumpkin puree, cream, hot sauce, freshly grated, ground cinnamon, freshly ground black pepper, sage, cheese

Taken from www.foodnetwork.com/recipes/rachael-ray/penne-wise-pumpkin-pasta-recipe2.html (may not work)