Pasta with Pumpkin and Sausage

Method

1. Cut the pumpkin into small cubes (about 0.5-0.7 cm).
2. Heat a pan with olive oil, a clove of garlic, and a sprig of rosemary.
3. Remove the sausage casing, crumble the meat into the pan, and add the fennel seeds.
4. Brown the sausage, then deglaze with a quarter of a small glass of apple cider vinegar.
5. Once the vinegar has evaporated, add the pumpkin cubes. Do not add extra liquid; cook until the pumpkin is tender.
6. Meanwhile, bring a pot of salted water to a boil and cook the pasta.
7. When the pumpkin is cooked, remove the rosemary sprig and garlic clove.
8. Add a little pasta cooking water to the pan to create a creamy sauce.
9. Turn off the heat. Add a generous amount of grated Parmesan cheese and a generous grind of black pepper. Stir well.
10. Toss with the drained pasta and serve immediately.