1 pound whole wheat penne pasta
2 tablespoons extra virgin olive oil (EVOO)
3 shallots, finely chopped
3-4 cloves garlic, grated
2 cups chicken stock
1 can pumpkin puree (15 ounces)
1/2 cup cream
2 pinches of cinnamon
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
Freshly ground black pepper, to taste
7-8 leaves fresh sage, thinly sliced
Grated Parmigiano Reggiano cheese, to taste
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.