First of all, chop the shallot and let it cook in the pan with a filet of oil. Add the salsiccia without gut and brown it by dousing with the white wine. Once ready, put it aside.

In the same pan pour the cleaned pumpkin cut into cubes with some salt and pepper. Let it cook until it becomes soft. Once cooked, transfer it in a container and blend it.

In the meantime, cook the pasta and prepare the bechamel: in a little pot warm the milk up and let the butter melt.

Add the flour and mix well by using a whisk in order to avoid lumps. When the flour will be absorbed, add the hot milk and wait that it becomes thick. Add a pinch of salt and nutmeg.

In a bowl pour the pasta and mix it well with pumpkin cream, salsiccia, scamorza and Grana Padano.

Place everything in a tray and pour a layer of bechamel with a spoonful of Grana Padano. Finally put it in the oven at 200°C for 20 minutes.