Fry the chopped sausage in a pan with 2 tablespoons of oil for about 5 minutes. Add 1 tablespoon of balsamic vinegar and leave to evaporate.

In another pan, heat 3 tablespoons of extra virgin olive oil; add the pumpkin and sage. Season with salt and pepper and cook for 10 minutes, adding water if necessary. Add the sausage, spinach and continue cooking for another 3-4 minutes. Cook the pasta in salted water, drain when the pasta is “al dente” and add to the pan with the other ingredients.

Serve with sage and Fini Organic Balsamic Vinegar of Modena PGI.