Stefano Fugazzi reports
150g linguine (serves 2 people)
Lamb or veal sausage
Heat oven to 160-180C. Chop up the pumpkin or squash into 1.5 cm cubes. Place them on a lightly oiled baking tray and roast for 30 mins. Mash the pulp.
While boiling the linguine pasta, chop up a lamb or veal sausage. Heat 1 table spoon of olive oil in a pan. Add the pumpkin, some capers, a garlic clove and the chopped sausage. Taste and add additional salt and pepper as desired.
Drain the linguine and add to the pan and gently toss to combine.
Serve immediately and enjoy!