Pasta With Pumpkin Sauce
Circle B Kitchen
1 pound campanelle or penne pasta
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 cloves garlic, grated
1 1/2 cups vegetable broth (or chicken broth)
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
2 to 3 oz goat cheese
1 tsp salt
½ tsp fresh cracked pepper (or 1/4 tsp crushed red pepper)
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 ½ tablespoon of chopped fresh sage
Grated parmigiano-reggiano cheese
Bring a large pot of water to a boil and add 2 to 3 tablespoons of salt. Add the pasta and cook until al dente. Drain.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the shallots, crushed red pepper (if using), and garlic and cook until softened, about 5 minutes. Stir in the broth, pumpkin, salt, pepper and cream. Add the cinnamon and nutmeg and whisk in the goat cheese and 1 tablespoon of the fresh sage. Lower the heat and simmer until thickened, about 5 minutes. Taste for seasoning and adjust if necessary. Can add a little of the Parmesan cheese here if you like.
Toss the pasta with the sauce, cover and let sit off the heat for 5 minutes or so. Place in a serving bowl and top with the remaining fresh sage and a good dusting of the Parmesan cheese. Serve with additional Parmesan cheese at the table.