Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of water to a boil with a large pinch of salt. Meanwhile, core, seed, and remove white veins from the red pepper, then cut into thin strips. Mince or grate the garlic. Dice the chorizo into 1/4-inch pieces.

Toss the red pepper strips on a baking sheet with 1/2 Tablespoon olive oil and season with salt and pepper. Roast for about 15 minutes, until soft and charred on the edges.

Boil the pasta: Add the penne to the boiling water and cook for 9-10 minutes, until al dente.

Meanwhile, heat 1/2 Tablespoon olive oil in a large pan over medium heat. Add the chorizo and cook for about 4 minutes, until beginning to crisp. Add the garlic and cook for 30 seconds, until fragrant.

Make the sauce: Add the diced tomatoes and 1/2 teaspoon chili powder (or more if you like!) to the pan. Stir in 1/2 teaspoon sugar and season with salt and pepper. Simmer until the penne and red pepper are done.

Drain the penne and add it to the sauce along with the charred red pepper. Toss to combine.

Finish: Divide the spicy chorizo and tomato penne among bowls and sprinkle with Parmesan cheese.