Here’s what you’ll need for pasta with a nice spicy, creamy pumpkin sauce:
1 lb. campanelle, penne, or pasta of your choice
2 tbsp. extra virgin olive oil
2-3 shallots, finely chopped
3 cloves of garlic, minced
1 1/2 cups vegetable broth
1 15 oz. can of pumpkin puree
1/2 cup of heavy cream
2-3 oz. goat cheese
1 tsp. kosher salt
1/4 tsp. crushed red peppers
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 tbsp. chopped fresh sage
1. Cook the pasta in boiling salted water until al dente. Drain and set aside. I used bright pasta with autumnal colors.
2. In a medium skillet heat the olive oil over medium heat. Add the shallots, crushed red pepper, and garlic, and allow to soften, about 5 minutes.
3. Stir in the pumpkin, broth, salt and pepper, and cream. Add the cinnamon and nutmeg and whisk in the goat cheese and 1 tbsp. of the fresh sage. Lower the heat and simmer until thickened, about 5 minutes. Adjust the seasoning as you like, and add in some Parmesan cheese.
4. Place pasta in a bowl and top with pumpkin sauce, some more fresh sage, and Parmesan cheese. Enjoy!