- 300g fusilli
- 2 sausages, skinned and chopped into small pieces
- 150g pumpkin, cut into dice
- 80g canned chopped tomatoes
- 20ml extra virgin olive oil
- 1 clove of garlic, peeled
- Parmesan, as desired
- parsley, chopped finely
- salt and pepper
Gently brown the peeled garlic in a deep frying pan in a little olive oil, remove it and then add the diced pumpkin and skinned chopped sausage. Sauté for 5 minutes and season with salt, black pepper.
Add the chopped tomatoes to the pumpkin and sausage and cook over a medium-low heat for about 20 minutes, adding a little water.
Meanwhile, put plenty of water on to boil in a large saucepan, salt when boiling. About 10-12 minutes before the sauce is ready, add the fusilli, drain al dente and add to the frying pan with the sauce, toss the pasta and then serve, sprinkled with shaved parmesan and finely chopped parsley.