INGREDIENTS
1 serving
salt
1 lb
penne rigate
2 tbsp
olive oil
3
shallots
3 cloves
garlic
2 cups
chicken broth
15 oz
pumpkin puree
1/2 cup
heavy cream
1 tsp
pepper sauce
2 pinches
ground cinnamon
1 pinch
nutmeg
1 serving
bell pepper
7 leaves
sage
1 serving
parmigiano-reggiano cheese