Heat a drizzle of olive oil in a large, flameproof casserole over low-medium heat. Add finely chopped onion with a pinch of salt and sauté for 10–15 minutes, stirring occasionally, until the onion is translucent and fragrant.

In another pan, bring salted water to a boil and add pumpkin cubes. Cook for about 10–15 minutes until they are tender when pierced with a fork.

Blend cooked pumpkin with the sautéed onion and 50ml of whole milk until smooth and creamy, adjusting the milk quantity as needed.

Bring a separate pot of salted water to a boil, add pasta, and cook according to package instructions until al dente, usually about 8–10 minutes.

In the same casserole, combine the pumpkin purée, tomato purée, and mascarpone. Stir over low heat until the flavors meld.

Add the drained pasta to the simmering pumpkin sauce, tossing to coat. If too thick, incorporate reserved pasta cooking water to your desired consistency.

Serve hot, garnished with freshly grated parmesan and optional nutmeg or sautéed spinach.