Pumpkin with pumpkin, rosemary and sausage

Brown your sliced onion in a pan with extra virgin olive oil, add the pumpkin flesh you have chopped, a sprig of rosemary and leave to cook for about twenty minutes. When the pumpkin is soft, season with salt. Remove the rosemary and put everything into a blender until creamy. Remove the sausage casing and brown the sausage in a non-stick pan without seasoning.

Cook your pasta in boiling salted water for 12 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).