Fry cubed bacon for a couple of minutes in a little olive oil.
Add in sliced onions, chilli and sage leaves, cook for two more minutes.
Mix in the cubed pumpkin and add a couple of ladlefuls of hot stock. Put the lid on, lower the heat and cook for 15-20 minutes. Most of the water should be absorbed but do not let it dry too much. Add more stock as needed.
Once the pumpkin is cooked through, mash one third of it with a fork. Doing this you'll end up with a more creamy and thick sauce.
Cook your pasta in plenty salted water until very al dente, drain and mix with the sauce. Add a little more stock and cook for a further minute or two.
Mix in grated parmesan, taste for seasoning and serve at once.
Notes
You can make it a vegetarian dish without the bacon.
Whichever way you choose to make it, please trust me and have a go at this dish. You will love it, I promise :):)
Recipe adapted from Chef Gennaro Contaldo.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/01/pumpkin-bacon-pasta/