It looks like mac 'n cheese only healthier!
Cook Time: 17 min
Yield: 6 servings
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
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.