This recipe is “wise” because it uses whole-wheat pasta, which is high in protein and fiber compared with semolina pasta. Plus, it’s inexpensive to make and absolutely delicious!
| Level: | Easy |
| Total: | 37 min |
| Prep: | 20 min |
| Cook: | 17 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 37 min |
| Prep: | 20 min |
| Cook: | 17 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.
- In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 2049 |
| Total Fat | 183 g |
| Saturated Fat | 111 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 7 g |
| Sugar | 21 g |
| Protein | 24 g |
| Cholesterol | 655 mg |
| Sodium | 1727 mg |
| Serving Size | 1 of 6 servings |
| Calories | 2049 |
| Total Fat | 183 g |
| Saturated Fat | 111 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 7 g |
| Sugar | 21 g |
| Protein | 24 g |
| Cholesterol | 655 mg |
| Sodium | 1727 mg |
Reviews
This is a fall-season family favorite. However, I use RR’s earlier version with mushrooms and regular white penne. I have made this recipe many,many times over the years and it has never failed. The “sauce” can be made the day before,re-heated and poured over hot pasta when guests arrive. When the leaves begin to fall off the trees and the air temps cool,THIS is the recipe to go to.
It was just bland!
I made this dish twice, and each time it cam eout rather bland. Tasted like wet cardboard, even with the Parmesan cheese. I was so disappointed. It looked SO good on TV.
I’m pretty sure where it says reserve12 cups starchy cooking water it should say 1/2 cups too, right? I just saw the epidsode yesterday, and I dont’ remember her saying 12 cups.
This is delicious. Very easy and quick
Thank you Lorraine! I was so confused!
Before you try this recipe take note of the “12 cup cream”. I believe it should be 1/2 cup cream. It’s a great recipe except for that.