CUISINE: PUMPKIN PASTA

Truth be told, pumpkin flavored food isn't usually my favorite thing in the world. With the exception of pumpkin bread. Ashley on the other hand, she embraces pretty much everything having to do with the fall season because it's her favorite time of the year. We found this recipe shortly after we got married, before take out for dinner took over because of busy schedules. It's not only healthy, but an almost vegetarian dish as well. I like to add chicken to it because I'm more of a carnivore than Ash is. Enjoy!

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• Pumpkin Pasta
• (we like to cut the recipe in half for just the 2 of us)

. 1 pound whole-whear penne

. 2 tablespoons extra-virgin olive oil

. 3 shallots, finely chopped

. 3 to 4 cloves garlic, grated

. 2 cups chicken stock (you can substitute vegetable stock if preferred)

. 1 (15 ounce) can pumpkin puree

. 1/2 cup cream

. 1 teaspoon hot sauce

. Freshly ground cinnamon

. Salt and black pepper

. 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish

. Grated parmigiano-Reggiano

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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