http://www.foodnetwork.com/food/reci..._77075,00.html

The recipe can also be found on her magazine Web site.

Finally, a 30 minute meal I made in less than 30!!! This was good and really easy. DH liked it (although, he eats anything I put in front of him so not sure he's a good gauge). Am eating leftovers right now for lunch and still good. I served with some Texas Toast garlic bread. The pumpkin flavor was not overwhelming. I don't keep fresh nutmeg on hand so I just used a pinch of ground.

Penne-Wise Pumpkin Pasta

Salt
1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot 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 Parmigiano-Reggiano

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

Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 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. Stir in sage, toss with pasta with grated cheese, to taste.