Step 1: Peel the pumpkin and cut it into cubes, then peel and cut the red onion into slices.
Step 2: Place the vegetables onto a tray with parchment paper, then add the whole kapia pepper and peeled garlic cloves.
Step 3: Sprinkle thyme leaves (2 sprigs) and some rosemary on top, then season with chili flakes, salt and pepper. Add 4 tablespoons of olive oil over the vegetables and seasonings.
Step 4: Bake the vegetables for approximately 40 minutes at 180°C. After 40 minutes, check to see if the pumpkin is cooked and leave it in the oven for a few more minutes, if needed.
Step 5: At last, add the prosciutto over the vegetables and let it cook for about 10 minutes in the oven, until it becomes crunchy.
Step 6: Before you start preparing the sauce, start boiling the water for the pasta. Cook 1 whole Monte Banato fusilli package for about 6 minutes. Before straining the pasta, save 1 glass of pasta water.
Step 7: Set aside the crispy prosciutto slices and add the cooked pumpkin, onion and garlic to a bowl. Peel the kapia pepper, clean its seeds, then add it to the bowl. Add the ricotta cheese and blend everything together until a thick paste is formed.
Step 8: Add 2 tablespoons of olive oil to a pan along with 1 thyme rig and the pumpkin paste. Pour the pasta water over the sauce and mix until everything is combined.
Step 9: For a thick consistency, add the shredded cheddar and parmesan cheese, then season with salt and pepper.
Step 10: Add the cooked Monte Banato fusilli to the pan, mix well and let everything cook together on low heat for 2 to 3 minutes.
Step 11: Decorate the pasta servings with crunchy prosciutto pieces, shredded parmesan and a few thyme leaves.