200 g orecchiette
300 gm pumpkin, peeled and cut into small chunks
40 g butter
1 tbsp extra virgin olive oil
1 onion, finely diced
6 sage leaves, roughly chopped
1 chorizo sausage, meat removed from skins and shaped into rough balls
Preheat oven to 200 degrees.
Half fill a large pot with water and bring to the boil.
Add pumpkin and cook until just tender, roughly 8-10 minutes.
Strain and set aside.
Fill the pot up with water, add salt and bring to the boil.
In a frypan, melt butter and oil together over a medium heat.
Add onion and cook until just golden.
Stir through sage leaves and cook for a further minute.
Add the pumpkin and stir to combine.
Place the pan in the oven (if your fry pan wont fit or isn't suitable transfer goods to an ovenproof dish).
Cook for 15 minutes
Add pasta to boiling water and follow packet instructions, roughly 11 minutes.
In a small frypan heat a little oil and add chorizo balls.
Fry until golden brown. Set aside once cooked.
Strain pasta, stir through pumpkin and chorizo. Give it a good stir, you want the pumpkin to break up and stick to the pasta. Add a little more extra virgin olive oil.
Arrange on plates, grate over pecorino.
You can find orecchiette at most fine food stores.