Preheat oven to 180 C.
Cut the pumpkin in half, and place on a lined baking tray. Drizzle with olive oil and bake for 40 minutes, or flesh is tender.
Scoop the flesh out, discarding the skins and seeds, and place into the bowl of a food processor. Pulse until the mixture forms a smooth puree.
Add the garlic clove, capsicum, tomato paste, stock, basil and chilli and pulse until smooth. Add salt and pepper to taste and pulse to combine. Set aside.
Place a frypan over medium heat and add the sliced chorizo. Cook, turning often, until edges are crisp. Remove from heat
Meanwhile cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving a cupful of cooking water.
Place the frypan back over medium heat and add the pumpkin sauce and the pappardelle. Toss everything to combine. If the mixture seems too thick add a little of the cooking water.
Add the chopped basil and pine-nuts, toss again and serve immediately with shaved parmesan.
