Yummy Pumpkin Pasta

I have been reading recipes and contemplating making this dish for a couple months - since the beginning of the "pumpkin" season.  So tonight, I was hungry for some pasta and had some of the fresh pumpkin puree in my fridge.  I decided to give it a try.  My daughter was not so optimistic.

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:

Ingredients

• 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

Directions

1. 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.
2. 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.