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Penne-Wise Pumpkin Pasta

Penne-Wise Pumpkin Pasta


  • Salt

  • 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.