Penne with Pumpkin Cream Sauce

Welcome to the inaugural post of all things pumpkin. I'm starting out with a recipe that I found on a food blog, which they had found from the "Everyday with Rachael Ray" magazine. Sincere apologies to the blog, because I can't remember where I found this recipe.

I've cooked with pumpkin before and its surprising when you step away from the idea of pumpkins in pie and actually use them in an entree. Pumpkin pie is sweet because of the amount of sugar that goes into the recipe. Plain pureed pumpkin is mild and savory - it makes a very interesting addition to entrees. And, pumpkin is chock full of vitamins. So yes, if you turn your eyes to the minimal amounts of cream and oil that go into this dish, this recipe is actually good for you. 

Penne with Pumpkin Cream Sauce
from Everyday with Rachael Ray
1 pound penne pasta
2 T olive oil
1/2 onion, chopped
3 cloves garlic, grated (use a zester if you have it. If you don't, chop the hell out of the cloves.)
salt & pepper
1 15-oz. can pure pumpkin puree
1/2 cup heavy cream
2 c. chicken broth
large dash of ground cinnamon
two dashes of nutmeg
1 T. hot pepper sauce (or to taste)
1/2 cup grated parmesan cheese plus more for topping
7 fresh sage leaves (of course I didn't use this ... silly sage leaves!)

Cook pasta until al dente. While pasta is cooking, heat olive oil and add onion and garlic. Cook for about five minutes, or until softened. Stir in the cream, broth and pumpkin (a whisk works best). Bring to a boil and let it simmer for about five minutes, giving the sauce a chance to thicken. Once the pasta is done, drain and add sauce. Toss to coat. Serve with parmesean. Not sure what RR did with the sage leaves.

I may be ugly, but I am surprisingly tasty.