Pasta with pumpkin and salami

Name: pasta with pumpkin and salami
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g farfalle; 600 g bottle gourd; 200 g gold salami sausage 250 g; 2 Red onion; 1 twig sage; 3 el traditional olive oil; 250 ml chicken broth in pot; 75 g Pecorino Romano

Farfalle with bottle gourd, sage, gold salami and Pecorino Romano.

Ingredients

Directions

Cook the farfalle al dente according to the instructions on the package.
Meanwhile, cut the pumpkin in four. Remove the seed lists, wires and peel. Cut into pieces of 1.5 cm.
Cut the onions into slices and the salami into cubes of 1/2 cm. Cut the sage leaves fine.
Heat the oil in a large frying pan and fry the salami for 3 minutes. Remove with a slotted spoon from the pan.
Fry the onion and sage for 3 minutes in the same pan. Add the pumpkin and stock and simmer for 10 minutes.
Add the salami again. Season with pepper. Grate the cheese.
Spoon the farfalle with the pumpkin mixture. Sprinkle with the cheese.