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Cook the pasta in a saucepan of salted boiling water until al dente. Retain a cup of the starchy pasta water before draining.
Squeeze the brine out of the red peppers (but don’t rinse) then blitz in a food processor or blender with the chicken stock until completely smooth.
Put the chorizo into a deep, cold frying pan. Set over a medium heat and gently fry for 3–4 minutes until it starts to crisp and release its oils. Add the shallots and fry for a couple of minutes until softened, then add the garlic and chilli flakes and fry for a minute longer. Stir in the tomato purée and fry for a minute, then pour in the blended red peppers. Stir in the mascarpone until well combined, then add the sun-dried tomatoes and smoked paprika.
Turn the heat down to low and stir in the cooked pasta, tossing until fully coated. Add the Parmesan, basil and half the parsley and continue stirring until the sauce thickens and clings to the pasta, using the pasta water to thin out the sauce a little if needed. If you go overboard with the pasta water, just gently simmer and stir to re-thicken.
Check for seasoning/spice and adjust if needed, then garnish with the rest of the parsley, serve and enjoy!