- In a large sauté pan, heat oil on medium heat, add onion, sauté until translucent.
- Add chorizo, cook for 8-10 minutes until no longer pink.
- Add pumpkin, cream and water, stir occasionally for 5 minutes.
- Season with salt and pepper. Remove from heat, fold in half the arugula.
Portion pasta on plates. Serve sauce over top. Garnish with additional arugula & crumbled queso fresco.