Creamy sausage pasta in pumpkin, sage and mascarpone sauce

Ingredients

• 6 Edwards Cumberland sausages
• 2 tbsp olive oil
• 1 tsp salt to taste (plus extra to add to the pasta and roast the pumpkin)
• 300g pureed pumpkin (fresh or canned)
• 50g unsalted butter
• 2 shallots finely chopped
• 1 garlic clove minced
• 1.5 tbsp fresh sage finely chopped
• 1 large carrot peeled and finely diced
• 1 celery stalks finely chopped
• 50 ml dry white wine
• 1 tsp nduja or dried red chilli flakes
• 100 g mascarpone cheese
• 300 g pasta shapes
• Parmigiano Reggiano or Parmesan grated
• Sage leaves
• 0.5 tsp freshly ground black pepper