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

Toss the peppers on the 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.

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.

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 pasta and peppers are done.

Drain the penne and add it to the sauce along with the roasted peppers. Toss to combine.

Divide among bowls and sprinkle with Parmesan cheese.