Lumaconi with Broccoli Rabe, Pumpkin, and Sausage

Method

1. Peel and dice the pumpkin into small cubes.
2. In a pan, heat a drizzle of olive oil and a clove of garlic. Add a piece of butter. Add the pumpkin cubes along with a whole sage leaf. Season with salt, pepper, and a pinch of nutmeg. Cook until the pumpkin is tender.
3. Remove the sage and garlic. Reserve about half of the cooked pumpkin cubes for texture. Blend the remaining pumpkin with a little water to create a smooth cream.
4. Meanwhile, peel the sausages and cut them into small pieces.
5. Clean the broccoli rabe (cime di rapa), leaving some of the stems. Wash thoroughly.
6. In another pan, heat a drizzle of olive oil with a clove of garlic and a whole chili. Add a sprig of rosemary and a bay leaf. Add the sausage pieces and brown them well.
7. Briefly blanch the broccoli rabe in unsalted boiling water to reduce bitterness. Drain and set aside the thicker stems for later.
8. Remove the garlic, chili, rosemary, and bay leaf from the sausage pan.
9. Add the blanched broccoli rabe (including the leaves) to the sausage and stir.
10. Salt the pasta water and cook the lumaconi pasta until al dente. Add the reserved thicker broccoli rabe stems during the last few minutes.
11. Drain the pasta along with the stems and transfer to the pan with the sausage and broccoli rabe. Toss everything together to combine.
12. To serve, spread a layer of pumpkin cream on the plate. Arrange the pasta on top and garnish with the sausage and broccoli rabe mixture. Finish with grated Parmesan and a drizzle of raw olive oil.