Penne With Pumpkin Crispy Pancetta Sage And Parmesan Recipes

RACHAEL RAY'S PENNE-WISE PUMPKIN PASTA

Rachael Ray's Penne-Wise Pumpkin Pasta image

Sage and Pumpkin add the flavors of fall to this hearty pasta dish, which gets a kick from a dash of hot pepper sauce. I personally add browned sweet sausage to this.

Provided by Crystal B.

Categories Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

salt
1 lb whole wheat penne rigate
2 tablespoons extra virgin olive oil
3 shallots, finely chopped
3 garlic cloves, grated
2 cups chicken broth
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
pepper
7 leaves fresh sage, thinly sliced
grated parmigiano-reggiano cheese, to pass around the table

Steps:

bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
while pasta is working, heat olive oil in medium skillet, about two 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. Stire in the sage.
Toss pasta with the sauce and pass the parmigiano Reggiano around the table.

Nutrition Facts : Calories 412.4, Fat 13.4, SaturatedFat 5.6, Cholesterol 27.2, Sodium 291, Carbohydrate 64.5, Fiber 6.7, Sugar 1.3, Protein 14.2

PENNE-WISE PUMPKIN PASTA

Penne-Wise Pumpkin Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Salt
1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano

Steps:

Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

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