INGREDIENTS
3 cloves
Garlic
1 15 ounce can
Pumpkin puree
7
Sage, leaves fresh
3
Shallots
2 cups
Chicken stock
1 tsp
Hot sauce
1 lb
Penne, whole-wheat
2 pinches
Cinnamon, ground
1
Nutmeg
1
Salt
1
Salt and black pepper
2 tbsp
Olive oil, extra-virgin
1/2 cup
Cream
1
Parmigiano-reggiano, Grated