Pasta Garofalo Elicoidali with Pumpkin, Scamorza and Prosciutto

In a large pot, put 2 litres of water and 2 tablespoons coarse sea salt on to boil.

Heat the olive oil in a large frying pan and cook the onion for 5 minutes until soft. Add the pumpkin and sage along with ½ cup water and season with salt and pepper. Cover and cook the pumpkin, stirring occasionally, until it is very tender.

Transfer three-quarters of the pumpkin to a small food processor or use a stick blender and purée until smooth. Leave the remaining pumpkin in the frying pan.

Heat a frying pan, place the prosciutto in a single layer and cook until golden and crisp. Drain on kitchen towels.

Add the pasta to the boiling water and cook for about 12 minutes, until al dente. Remove 1 cup of the cooking water and set aside. Drain the pasta and tip into the frying pan with the remaining pumpkin. Add the puréed pumpkin, the scamorza, a good drizzle of extra virgin olive oil and stir over a very low heat for a couple of minutes or until the scamorza has almost completely melted, adding in some of the reserved cooking water to loosen the sauce if needed.

Divide the pasta between warm serving dishes and top with a grind of pepper. Break over the prosciutto and top with grated grana padano or parmigiano. Serve immediately.