Pasta With Creamy Pumpkin Sauce

• 1 tablespoon unsalted butter
• 1 medium shallot, minced (or 2 T. finely chopped onion)
• 3 garlic cloves, minced
• 34 cup canned unsweetened pumpkin puree
• 34 cup chicken broth
• 12 cup heavy cream
• 2 tablespoons chopped fresh sage (or 2 t. dried)
• salt
• fresh ground black pepper
• 1 lb dry pasta (penne or rigatoni)
• 12 cup freshly grated parmesan cheese

1. Bring a large pot of water to a boil.
2. Melt the butter in a large skillet over medium heat.
3. Add the shallot and garlic and cook for 3 minutes.
4. Add the pumpkin, broth, cream, and half of the sage.
5. Cook, stirring frequently, for about 10 minutes, or until slightly thickened.
6. Season to taste with salt and pepper and stir to combine.
7. Meanwhile, cook the pasta in the boiling water for about 10 minutes or until al dente.
8. Drain well and add to the pumpkin sauce along with 1/4 cup of Parmesan cheese.
9. Serve immediately, topped with the remaining 1/4 cup Parmesan and remaining sage.

unsalted butter, shallot, garlic, pumpkin puree, chicken broth, heavy cream, fresh sage, salt, fresh ground black pepper, pasta, parmesan cheese

Taken from www.food.com/recipe/pasta-with-creamy-pumpkin-sauce-510319 (may not work)