Penne-Wise Pumpkin Pasta – Rachael Ray

Ingredients

• 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