Sweet and Spicy Pumpkin Pasta

One of my greatest influences is Rachael Ray - hence all the Rachael Ray cookbooks. I know she may not be some people's favorite, and you can think what you want about her. I personally love her and love her style of cooking. I read this recipe in her cookbook Yum-O and I wasn't sure if it sounded good or gross. However, I decided to give it a shot. It was a success.

Sweet and Spicy Pumpkin Pasta
1 pound penne pasta
2 Tblsp olive oil
3 shallots finely chopped
4 cloves of garlic
2 c chicken stock
1 15 oz can of pumpkin pie mix
1/2 c cream
hot sauce
nutmeg
cinnamon
black pepper
2 tsp sage

Bring a large pot of water to boil. Add salt and pasta, cook.

In a large saucepan heat olive oil. Add shallots and garlic to pan and saute for 3 minutes. Add chicken stock and cream. Add pumpkin (RR's recipe calls for pumpkin puree, but all I could find on base was pumpkin pie mix. I also could only find a large can so I used half the can and froze the rest of the pumpkin) and spices (since I had pumpkin pie mix I did add cinnamon and nutmeg, but it was more based on the smell. RR says to use fresh sage leaves, but I only had dried, so I eyeballed it). Add hot sauce to taste (RR's recipe says 1 tsp of hot sauce... I probably added more like 3 Tblsp). Simmer sauce for 5 minutes, longer to thicken. Stir in pasta. Top with parmesan cheese if you want.

My pasta.. and a side of sauteed zucchini with parmesan cheese. I was surprised... the sauce definitely has a sweet pumpkin pie-esk smell to it. I was thinking the sauce may be a gross sweet taste. The sauce is not as sweet as it smells, and the hot sauce gives it a surprising kick which balances out the sweet.