Here are my pumpkins Hokkaido! Very dwarfish! I wash, cut in half, brush with olive oil and put in hot oven for 20 minutes at 180 C.

Heat the olive oil in a frying pan. Add 2 halved garlic cloves. Cut finely the onion, parsley, chili pepper without seeds, finely cut ham and sent gradually on a heated pan with olive oil to brown but not burn.

When the onions are already transparent and slightly pozolotin, add tomato puree, mix and give to stand on low heat for 10 minutes. At this time, put to cook the pasta. Then add chopped into small cubes the pumpkin, mix, add ricotta. Give 5-10 minutes to reach readiness.

The pasta is drained, spread on plates. The sauce on top, sprinkle with mozzarella or Parmesan cheese. Decorate with fresh Basil leaves.