Mezze Maniche with Pumpkin, Sausage and Gorgonzola

Method

1. Cut the pumpkin into small cubes.
2. In a pan with a drizzle of olive oil, add the pumpkin cubes, a clove of garlic, some thyme, and salt. Add a little water and cook until the pumpkin is soft.
3. Remove the garlic and thyme, then blend the pumpkin with a bit of the cooking liquid to obtain a creamy pumpkin puree.
4. In another pan, brown the sausage in a little olive oil.
5. Cook the pasta in boiling salted water.
6. Add the pumpkin cream to the sausage and stir.
7. Add the gorgonzola dolce and mix until melted.
8. Drain the pasta al dente and transfer it to the sauce. Toss and mantecare until well combined and creamy.
9. Serve immediately.