Pasta with spicy pumpkin sauce and goat's cheese

Cut the pumpkin into pieces of about 4 cm, remove threads and seeds and peel the pieces if necessary. Fry the onions in 2 tbsp oil in a frying pan, add the pieces of pumpkin and stir-fry them for 10 minutes.

Add the sugo Isolana, add some water if it is too thick and bring the sauce to the boil while stirring. Cover the pan and fry the dish, without cooking, for about 5 minutes.

Add the garden peas for the last 3 minutes. Boil the penne according to the instructions on the packaging, pour it off and mix in the rest of the oil. Divide the pasta over 4 plates.

Season the pumpkin sauce with salt and pepper and pour the sauce onto the pasta in the plates. Crumble the goat cheese over it.