Heat olive oil in a frying pan over medium-high heat.

Add finely chopped red onion and chili pepper flakes.

Cook for 2 minutes, until the onion is softened.

Add bite-sized pieces of raw chorizo sausage.

Cook for 5 minutes, or until golden brown all over.

Stir in tomato paste and chopped sun-blushed tomatoes.

Pour in red wine.

Add roasted garlic cloves.

Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the sauce to thicken.

Season with sea salt and freshly ground black pepper to taste.

Stir cooked penne pasta into the sausage mixture.

Pour the pasta and sauce onto a serving plate.

Garnish with fresh basil leaves.