Directions:
- Bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
- While pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
- Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
- Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
- Toss pasta with the sauce and pass the parmigiano Reggiano around the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.53 Kcal (1375 kJ) | ||
| Calories from fat | 84.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 14% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 318.92mg | 13% | |
| Potassium | 261.2mg | 6% | |
| Total Carbs | 53.31g | 18% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 9.51g | 19% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 2.8mg | 16% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 142.28 Kcal (596 kJ) | ||
| Calories from fat | 36.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 14% | |
|---|---|---|---|
| Cholesterol | 5.93mg | 5% | |
| Sodium | 138.12mg | 13% | |
| Potassium | 113.12mg | 6% | |
| Total Carbs | 23.09g | 18% | |
| Sugars | 2.9g | 27% | |
| Dietary Fiber | 3.02g | 28% | |
| Protein | 4.12g | 19% | |
| Vitamin C | 4.8mg | 18% | |
| Iron | 1.2mg | 16% | |
| Calcium | 18.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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