Penne-wise pumpkin pasta

Ingredients 

Salt

450g wholemeal penne

30ml extra-virgin olive oil

3 shallots, finely chopped

3 to 4 cloves garlic, grated

500ml chicken stock

425g tinned pumpkin puree

125ml single cream

1 tsp tabasco 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 parmesan cheese

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Method

Penne-wise pumpkin pasta

1) Heat water for pasta, salt it and cook penne to al dente.

2) Heat the oil in a large pan, over medium heat. Add shallots and garlic to the pan, saute for 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.

3) Stir in sage, toss with pasta with grated cheese, to taste.