Pasta with pumpkin sauce

Ingredients for 2 servings:

• 250 g pasta, variety of your choice
• 400 g pumpkin flesh, cooked, pureed
• 500 g tomatoes, pureed
• 1 bell pepper(s), yellow
• 1 slice(s) of bacon
• ½ sausage (Landjäger), or other hard sausages
• salt and pepper
• oregano
• marjoram
• basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

lactose-free, as it contains no cheese

This recipe came about when I was making butternut squash puree for a tiramisu and had some leftovers. Of course, you can also use pumpkin puree from a different squash, but so far I’ve only had experience with Hokkaido and butternut squash. If you want to make the pumpkin puree especially for this recipe: simply deseed a squash, dice the flesh, boil it in water until soft, drain off all the water except for a small amount, and then puree. The amount of sauce is a bit much for the pasta, so I always freeze the leftovers. For the pasta, bring water to a boil, season with salt, and add the pasta. While the pasta is cooking, dice the Landjäger sausage and bacon and fry them in a pan. Dice the bell pepper and add it. Then add the passata and pumpkin puree, season, and mix well. Bring everything back to the boil and season to taste. Drain the pasta and serve with the sauce.