Slice the onion, brown in a saucepan with olive oil, then add the sausages and mix with plenty of beer. When the sausage is cooked, add the pumpkin cut into cubes and soften for ten minutes. Add salt and pepper to taste. In plenty of salted water, cook the Strozzapreti and, when still al dente, strain and add to the saucepan. Toss together with the sauce and serve!