Pasta with Sausage and Pumpkin Sauce

Ingredients

• 400 g fusilli
• Salz
• 500 g pumpkin flesh (e.g., muskmelon)
• 1 small Shallot
• 1 Garlic clove
• olive oil
• 200 g chorizo
• 150 ml dry white wine
• 0.5 tsp freshly chopped rosemary
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Dice the pumpkin flesh into small cubes. Peel and finely chop the garlic and shallot, then sauté them in a hot pan with 2 tbsp oil until translucent. Remove the skin from the sausage, dice it, and brown it in the pan. Add the pumpkin, cook briefly, then deglaze with wine. Simmer over medium heat for 5-8 minutes.

3. 3.

   Drain the pasta, let it drain well, and add it to the sauce along with herbs. Toss everything together, season with salt and pepper, and serve in bowls.