Tomato paste with sweet pumpkin

Cook the pasta al dente according to the instructions on the package.

Cut the pumpkin into pieces. Remove the seeds and the stringy inside. Cut the unpeeled pumpkin into cubes.

Chop the onion. Heat the oil in a frying pan and fry the onion for 1 min. Add the pumpkin and cook for 5 min. Add the rosemary and cook for another 1 min.

Add the tomato sauce and heat for 10 minutes on low heat with the lid on the pan until the pumpkin is tender.

Spoon the pasta through the sauce and season with salt and pepper. Divide the pasta over deep plates and divide the ricotta over it.