Hubby wasn’t a fan of this even though I added sausage to his.
Penne-Wise Pumpkin Pasta
6 oz penne pasta
14 oz can fat free chicken broth
15 oz pumpkin puree
1/3 c. diced onion
1 tsp garlic powder
1 tsp hot pepper sauce
1 dash cinnamon
1 dash nutmeg
7 leaves of fresh sage, thinly sliced
Grated Parmesan, for the table
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 sprayed with cooking spray, over medium heat, cook the onion with garlic. Stir in the chicken broth and pumpkin. 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.
Yield: 3 servings.