However, it was really easy to make and tastes delicious! Here is the recipe I began with, however, I tweaked it a little by adding a little more hot sauce to taste and some extra seasonings that I felt it needed as I tasted it along the way:
- 1 (16 ounce) package penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 2 cups chicken broth
- 1 (15 ounce) can pumpkin puree (or fresh pumpkin puree)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 dash hot pepper sauce
- 2 pinches ground cinnamon
- 1 pinch ground nutmeg
- salt and ground black pepper to taste
- 1 (8 ounce) package shredded parmesan cheese
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken broth, pumpkin puree, and both creams. Season with hot pepper sauce, cinnamon, nutmeg, salt, and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss 1/2 parmesan cheese into pumpkin sauce and heat through. Serve over pasta sprinkled with remaining parmesan cheese.