Pumpkin Penne

I don’t know why, but I seem to always change pasta sauces with the seasons. The pasta of course is always present (let’s not be ridiculous, now,) but the sauce changes. In the summer, I tend to lean toward a light garlic and oil, and in the cooler months, I always go for the tried and true marinara. But when fall hits, I CRAVE the pumpkin sauce. This recipe was introduced to me by my friend Ashley, and although I thought she was crazy was a little leery at first, I tried it – and now I can’t get enough of it. This topping, with just the right amount of sage, spices, garlic and onions, creates a delicious dish that is perfect for a fall night – and the beauty of it is that it is so simple to make. Here is the recipe:

Ashley’s Pumpkin Penne

Ingredients:

• 1 lb whole wheat penne pasta
• 3 shallots, minced
• 3 cloves garlic, minced
• 2 tbs olive oil
• 2 cups vegetable broth
• 1 15 oz can pumpkin puree
• 1/2 cup heavy cream
• 1 tsp tobasco sauce
• 2 tsp ground cinammon
• 1 tsp ground nutmeg
• s&p to taste
• 8 leaves of fresh sage
• 1/4 cup grated cheese (I use Pecorino Romano)

To Make: Place a pot of water on the stove, salt it, and boil. Cook the pasta one minute less than usual; drain. While the pot is boiling…

In a medium saucepan, heat the olive oil, then add the minced shallots. Sautee until shallots are soft and translucent, about 3 minutes, then add the minced garlic and cook for another 3 minutes.

Next, add the vegetable broth, pumpkin puree, and cream, and stir until blended. Then add the tobasco sauce, cinnamon, and nutmeg, and season with s&p. Lower the heat and simmer until it thickens, then tear the sage leaves and stir them in (leave a couple to the side for presentation if you like.)

Toss the pasta in a large bowl with the sauce, add the grated cheese, mix well, and serve. Enjoy!