Fusilli with Pumpkin and Sausage

• 2 Tbsp extra-virgin olive oil
• 3 cloves garlic
• 1 ½ cups pumpkin (cubed- ¼" just a bit bigger than ½ cm)
• 3 Italian sausages (mild or spicy)
• 8 oz whole tomatoes (chopped or tomato puree (good quality from Europe))
• 5 oz water
• ⅛ tsp sea salt
• ⅛ tsp black pepper (freshly ground)
• 16 oz fusilli (or any short shape you desire (good quality brand))
• 2 tsp chopped parsley (as a garnish if desired)
• 2 tsp Parmigiano Reggiano cheese (shaved or Pecorino cheese (if desired))

Make the sauce

1. 1

   Add the peeled and smashed garlic (hit it with the flat side of a knife) to a frying pan with the extra virgin olive oil, then add the diced pumpkin and skinned sausages.

2. 2

   Use a wooden spoon to chop the sausage into small pieces as it cooks.

3. 3

   Let them brown for about 5 minutes and then add salt, black pepper, and the chopped tomatoes, and the water, and simmer for about 20 minutes.

4. 4

   Taste, and adjust the seasonings if needed.

Cook the fusilli

1. 5

   Cook the pasta in large pot with a plentiful amount of salted water. You can start the pasta cooking when the sauce has about 10 minutes left to save time.

2. 6

   When the pasta is al dente (still a little hard when you bit into it) drain with a slotted spoon and add directly to the frying pan with the sauce.

3. 7

   Toss the pasta with the sauce and serve immediately. You can sprinkle some chopped parsley and Parmigiano or Pecorino cheese, if you desire.