Clean the pumpkin and cut into small cubes. Put the oil and a crushed clove of garlic in a large pan. When the garlic is brownedn, add the crumbled sausage. Let it cook for a few minutes, then deglaze with white wine. When it is completely evaporated, add the pumpkin and cook for a few minutes over high heat. Lower the heat and continue to cook for 5 minutes with a lid on. If necessary, add a ladle of hot broth. Pour the cream into the pan and season with salt. Let cook for another 5 minutes, remove the garlic clove and set aside the sauce to warm. Now proceed with the cooking of the pasta “al dente” and cook with the sauce until creamy. Serve hot, sprinkled with ground pepper.
Recipes with pasta Fabianelli on the blog La Tavola Allegra