Winter Pumpkin Pasta

Method:

1. ⁠Peel the pumpkin and cut into cubes.

2. Place pumpkin on an oven tray with garlic cloves (skin on), aromatics, salt, pepper, and olive oil. Roast at 180°C until soft and golden, reserve one clove of garlic for later..

3. Remove sausage casing. Cook it in olive oil over medium heat, crumbling with a spoon, until golden but not overcooked.

4. Remove sausage from the pan and cover to keep warm and moist. Reserve the fat in the pan.

5. In the same pan of the sausage, add chopped walnuts, minced the peeled roasted garlic from the pumpkin, and finely chopped aromatics. Cook gently with a pinch of salt until golden.

6. Cook pasta in well-salted boiling water.

7. After about 5 minutes, blend the roasted pumpkin with some pasta water until smooth and creamy.

8. Drain pasta al dente, reserving a little pasta water.

9. Toss pasta with pumpkin cream and grated pecorino, loosening with pasta water if needed.

10. Serve topped with sausage, walnut crumble, and a drizzle of extra-virgin olive oil.