Pasta with mild pumpkin sauce and sausages

Ingredients for 3 servings:

• 300 g pasta (e.g. spaghetti or pasta shells)
• ½ m.-sized pumpkin(s), (Hokkaido pumpkin)
• ½ small onion(s)
• 2 tsp tomato paste
• 1 dash of cream
• some balsamic vinegar di Crema
• Salt (herb salt)
• pepper
• nutmeg
• ½ tsp sugar
• some parsley, finely chopped
• 3 sausages (poultry sausages), cut into small slices or cubes
• n. B. water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the pasta. Peel the pumpkin, remove the insides, and cut the flesh into small cubes. Finely chop the onion and sauté in olive oil until translucent. Add the pumpkin cubes and fry briefly, then deglaze with water, just enough to cover the pumpkin cubes. If you prefer a thinner sauce, add more water. Simply experiment to achieve the desired consistency. Wait until it boils, then add the tomato paste and stir in. Then add salt, pepper, sugar, and nutmeg to your taste. For little sweet tooths who like it sweet, add a little more sugar (usually no more than 1 teaspoon is needed). The younger the child, the more sparingly you should use the nutmeg, and of course, use less pepper than for older children. Then add 3-4 drops of balsamic vinegar and let everything simmer gently so that the water really absorbs the pumpkin flavor. The pumpkin cubes can be overcooked; they will be pureed anyway. When everything is nice and soft and the liquid has acquired a good flavor, remove from the heat and purée thoroughly with a hand blender, adding a dash of cream. Finally, let the finely chopped parsley and the sausage cubes simmer briefly in the hot sauce, then pour over the pasta.