In a large skillet, cook the chorizo until nice and brown. Use a sturdy spoon to break up the chorizo while cooking.
We set the chorizo to the side and cook the onions and garlic. Then, we add the cream, stock and pumpkin to make the sauce.
Now we mix the pasta with the pumpkin sauce and pour into a baking dish. We top that with ricotta and fontina. Bake to cheesy perfection.