Maltagliati With Ricotta And Pumpkin

Preparation:

Preparation: Peel and wash the pumpkin, then cut it into small pieces. In a pan greased with oil, brown the garlic, then remove it and replace it with the onion cut into slices. Let it brown, then add the pumpkin. Cook over low heat for about 15 minutes (if it dries out too much, add a little water halfway through cooking). Peel the sausage and brown it in the wine for about 20 minutes. Then add it to the mixture. Meanwhile, cook the pasta al dente in plenty of salted water. Add the ricotta to the contents of the pan. Season the pasta with the prepared sauce and serve hot.