Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook the penne pasta according to package instructions for about 10-12 minutes until al dente.

In a large saucepan, heat about 2 tablespoons of light olive oil over medium heat. Add the finely diced onion and sauté, covered, for 3 minutes until softened and translucent.

Stir in the diced red bell pepper and ready-diced chorizo, cooking for an additional 3 minutes until the chorizo is crispy and the pepper is tender.

Pour in the passata, stirring thoroughly to combine. Increase the heat slightly and bring to a gentle boil for about 5 minutes.

Reduce the heat to low and gently stir in the cooked jumbo prawns and double cream. Heat for 2 minutes without boiling again.

Add the drained pasta into the creamy sauce and toss until well coated. Incorporate reserved pasta water if needed.

Tear fresh basil leaves and stir them into the pasta just before serving. Spoon onto plates and serve.