Trottole with Roasted Pumpkin & Sausage

Clean and slice the mushrooms. Crumble the sausage and set aside. Finely chop the onion and carrot and gently sauté them in a saucepan with a couple of tablespoons of olive oil.

Before the onions turn golden, add the sausage, mushrooms, and the bay leaf. Sauté over high heat for a few minutes.

Add the tomato pulp, stir well, and season with salt and pepper. Lower the heat, cover the pan, and simmer until the sauce thickens.

Meanwhile, cook the pasta until al dente. Drain and toss in the sauce, adding a little pasta water if needed.

Serve and garnish with freshly chopped marjoram.