Rachel Ray's Pumpkin Pasta

Author Rachel Ray


  • 1 pound Penne Pasta
  • 2 Tbsp Olive Oil
  • 3 shallots, finely chopped
  • 3 garlic cloves, grated
  • 2 cups chicken broth
  • 1 15 oz can pf pumpkin puree
  • 1/2 cup full fat coconut milk (alternatively--heavy cream)
  • 1 tsp hot pepper sauce
  • 2 pinches cinnamon
  • 1 pinch nutmeg
  • 7 fresh sage leaves thinly sliced, plus more for topping
  • Grated Parmesan
  • Salt and Pepper to taste


  1. Bring a large pot of salted water to boil and cook pasta according to package instructions. Drain. 

  2. While the pasta is cooking, heat oil in medium skillet over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage..

  3. Toss the pasta with the sauce and pass around the table with the Parm to top. 

Recipe Notes

Be sure to taste after each addition of seasoning. Salt brings out the flavors of this sauce, so be sure to balance the sweet of the pumpkin accordingly.