Bring a large pan of salted water to the boil. Cook the pennoni according to packet instructions. Drain and leave to one side.

Meanwhile, in a large saute pan, fry the pancetta cubes over a medium heat. When they are starting to brown, add the pumpkin and onions. Cook for 5 minutes, stirring often.

Tip in the madeira, boil down and then add the same amount again of water. Stir in the rosemary leaves. Simmer for 5 minutes, then stir in the double cream and bring back to a simmer. Season with a little salt and plenty of black pepper.

Pour the sauce over the pasta and stir. To serve, crumble a little goats cheese over each dish.