Pasta with Pumpkin, Nduja and Gorgonzola

Method

1. Peel the pumpkin and cut it into medium-sized cubes.
2. Finely chop the garlic, sage leaves, and rosemary needles.
3. Heat a generous amount of olive oil in a pot. Add the chopped garlic, sage, rosemary, and a pinch of black pepper.
4. Add the pumpkin cubes, stir, lower the heat, cover, and cook for 7-8 minutes.
5. Add a ladle of boiling water, stir well, cover, and cook for another 2 minutes until creamy.
6. Add about double the volume of water (relative to the pumpkin) and bring to a boil.
7. Add the pasta and cook for 2 minutes less than the package instructions (e.g., 7 minutes if the package says 9).
8. A couple of minutes before the pasta is done, add the nduja and stir until it melts.
9. Turn off the heat. Add the gorgonzola (without the rind) and stir until melted.
10. Add the grated parmigiano, mix well, cover, and let rest for 2 minutes.
11. Serve with shavings of ricotta salata and a drizzle of extra virgin olive oil.