Ingredients for 6 servings:
1. 1 lb whole wheat penne rigate
2. 1 tablespoon extra virgin olive oil
3. 3 shallots, finely chopped
4. 3 garlic cloves, minced
5. 2 cups chicken broth
6. 1 (15 ounce) can pumpkin puree
7. 1/2 cup low-fat milk
8. 1 tablespoon flour
9. 1 teaspoon cayenne pepper
10. 2 teaspoons pumpkin pie spice
11. 1/4 teaspoon pepper
12. 2 teaspoons sage (fresh or dry)
13. 2 tablespoons parmigiano-reggiano cheese, grated

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. In a small bowl mix the milk with the flour save for latter.
3. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and milk mix. Add the cayenne pepper, and pumpkin pie season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
4. Mix all ingredients together and toss parmigiano-reggiano over.

Enjoy your meal!