Bring a large pot of salted water to a boil, then add 250g penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta, reserving a cup of the pasta water, and set aside.

In a large saucepan over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 diced medium onion and sauté for about 3 minutes, covering the pan to help the onion soften. You'll know it's ready when the onion turns translucent and fragrant.

Stir in 1 diced red bell pepper and 150g diced chorizo into the onion mixture. Cook on low for another 3 minutes.

Pour in 400g passata and raise the heat to bring it to a gentle boil. Allow it to simmer for about 5 minutes, stirring occasionally.

Add 300g of cooked jumbo prawns and 100ml double cream to the saucepan, reducing the heat to low. Stir gently and cook for another 2 minutes.

Introduce the reserved penne pasta to the saucepan, tossing it gently to coat the pasta evenly with the rich sauce.

Plate your pasta and garnish with freshly ripped basil leaves, sprinkling with additional pepper if desired.