500 g pumpkin (net weight)
olive oil
1 onion chopped
1 cup dry white wine
salt
pepper
1 tablespoon butter
2 salvia - two leaves, chopped
6 rosemary - needles
500 g pasta (package) short
pecorino cheese - grated

Chop half of the pumpkin into small cubes, cut the second half to a " match" size.
Heat a medium frying pan, olive oil and fry the onion until transparent. Add the pumpkin cubes and fry for two - three minutes. Add the wine and cook for about ten minutes until the wine almost completely evaporated. Season with salt and pepper and with hand blender crush the contents of the pan until cream texture. Remove from the heat.
Second frying pan heat two tablespoons of olive oil with the butter and the "matches" pumpkin fry it for about five - ten minutes on medium heat along with sage and rosemary. Season with salt and pepper and remove from heat.
Mix the contents of the two pans.
Cook the pasta al dente according to the manufacturer's instructions. Drain and mix with a mixture of two kinds of pumpkin. Serve with Pecorino cheese.