Preheat the oven to 180°C and cut the pumpkin into small pieces, removing the skin, seeds and fibres.
Grease a baking tray with the olive oil, arrange the chopped pumpkin on it, and bake for 10/15 minutes.
In a pan, sauté the finely chopped shallot with sage and pancetta in a bit of olive oil. After a few minutes, add the cooked pumpkin and season with salt and pepper.
Cook the penne in salt water, drain it and season it with the beef pancetta and pumpkin sauce and a sprinkling of Parmesan cheese or pecorino cheese.
