Penne with Pumpkin, Sausage, Porcini Mushrooms and Parmesan Fondue

Method

1. Prepare the Parmesan fondue. In a small saucepan, melt the butter. Add the flour and whisk. Cook for a minute. Gradually add the milk, stirring constantly until thickened. Add the grated Parmesan and stir until smooth. Set aside.
2. In a large pan, heat the olive oil and sauté the garlic cloves until golden. Remove and discard.
3. Add the sausage to the pan and brown until crispy. Remove and set aside.
4. Add the diced pumpkin to the same pan. Add a ladle of water and cook over low heat until tender.
5. Season with salt, add the chopped porcini mushrooms, and continue cooking, adding water if needed.
6. Meanwhile, cook the pasta (penne) in salted boiling water until al dente.
7. When the pumpkin is easily mashed, check the sauce.
8. Drain the pasta and transfer it to the pan with the sauce. Finish cooking over high heat, adding pasta water as necessary.
9. Add the crispy sausage, chopped parsley, and black pepper. Toss well.
10. Turn off the heat and add the Parmesan fondue. Mix until creamy.
11. Serve with extra fondue on top.