1 medium onion, chopped finely (actually, I used some shallots, about 4)
1/2 small dried red chilli (I used half a deseeded red chilli which gave a latent 'nudge')500 g (1 lb 2 oz) penne or other short pasta (Fusilli!)about 120 g (1 1/4 cups) grated Parmesan cheese, to serve
Heat the olive oil in a saucepan and sauté the onion until it has softened. add the sausage or pancetta and sauté until it has browned lightly.
Cut the pumpkin slices into small pieces of about 2 cm (3/4 in) (I cut mine half the size of this, see preamble above) and add them to the pan.
Bring a large saucepan of salted water to the boil. Cook the penne according to the packet instructions. Drain and mix into the sauce, tossing quickly to coat evenly, and serve. Or, serve the pasta with the sauce on top with some Parmesan cheese and a sprinkling of parsley.