Creamy Pumpkin Tagliatelle with Sausage and Mushrooms

MAKE THE SAUCE

1. Step 1) - Thoroughly clean the mushrooms. Remove the end of the stem that is most dirty with soil. Then remove the remaining soil with a damp cloth or a special brush. It's best not to soak them in water. Cut them into thin slices and set them aside.
2. On a wooden cutting board, remove the skin and seeds from the pumpkin. Cut about half of it into cubes and set aside. Cut the other half of the pumpkin into large pieces.
3. Place them in a baking dish lined with parchment paper. Add a little oil, a few rosemary needles and a drop of water. Bake at 180°C (350°F) until the pumpkin is soft when pierced with a fork (this will take about 15-20 minutes).
4. Remove the skin from the sausage and crumble with a fork.
5. In a saucepan, gently brown the finely chopped onion in the oil. Cook for a few minutes, then add the sausage and rosemary. Brown the sausage well on all sides over medium heat.
6. Add the white wine. Allow the alcohol to evaporate, then reduce the heat.
7. Add the diced pumpkin. Season with salt and pepper. Add a little water. Cover and cook on a low heat for about 15 minutes.
8. Add the mushrooms and stir well. Cover and cook for about 5 minutes.

MAKE THE CREAM

1. While the sausage, pumpkin and mushroom sauce continues to cook, prepare the creamy part of the recipe. Place the baked pumpkin in an electric food processor and blend.
2. Combine the ricotta, parmigiano and pumpkin in a bowl. Mix well until you get a creamy consistency.
3. Add the ricotta and pumpkin cream to the sausage, pumpkin and mushroom sauce. Remove from heat and mix well. Meanwhile, bring plenty of lightly salted water to a boil to cook the pasta.

COOK THE PASTA

1. Cook the tagliatelle and drain when al dente (this will take 2 to 5 minutes) directly into the sauce.
2. Toss well and serve immediately with a sprinkling of parmigiano and freshly ground pepper.