Pumpkin and sausage meat pasta

Preparation

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  Crumble the sausage meat and place it in a pan with a drizzle of olive oil.
  If you have sausages in the fridge instead of sausage meat, use them! Simply remove the transparent part around the sausage and collect the meat.
• 
  Brown the sausage meat with the olive oil over high heat for 3-4 minutes while stirring.
  Add the white wine and continue stirring until the alcohol evaporates.
  Reserve this preparation in a bowl.
• 
  Prepare the pumpkin: remove the skin and cut the flesh into small pieces to ensure faster cooking.
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  After finely cutting the onion, brown it with a drizzle of olive oil in the same pan as the sausage meat.
  Add the rosemary sprigs and pumpkin pieces then cook a little while mixing.
• 
  Remove the rosemary sprigs and add half a glass of water to the pan. Cook covered for 18 minutes over medium heat while stirring from time to time.
• 
  Cook the pasta according to the directions on the package.
  
  Mash the pumpkin using a wooden spoon (this will almost give you the texture of a puree). Add the sausage meat you had reserved and pepper. Stir.
  Add a spoonful of pasta cooking water, mix and simmer over low heat until the pasta has finished cooking.
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  Once the pasta is cooked, drain it and add it to the pan directly with the filling.
  Add the grated parmesan and mix.
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  All you have to do is serve your pasta on a plate, sprinkle more parmesan on top and enjoy it!