Pumpkin Pasta

We have received lots of pumpkin from our CSA share, so I am trying to find a lot of pumpkin recipes.  We still have four pumpkins left.  This recipe was really good and very simple. 

Ingredients:

• Salt
• 1 pound whole wheat penne rigate
• 2 tablespoons extra-virgin olive oil (EVOO)
• 3 shallots, finely chopped
• 3 cloves garlic, grated
• 2 cups chicken broth
• One 15-ounce can pure 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

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. 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.
3. Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.