Place the tomatoes, chorizo and chilli on a baking tray, season well with freshly ground black pepper and bake in a preheated oven for 10-15minutes. Meanwhile, cook the Penne as per instructions on pack. Drain and rinse thoroughly with boiling water.

Heat the oil in a large frying pan and fry the onion and garlic for a few minutes until soft. Add the ground coriander and stock; then add the tomatoes and chorizo (to reduce the fat content further, use a slotted spoon so that any fat from the chorizo remains on the baking tray). Stir in the basil and simmer gently for a couple of minutes, then spoon over freshly cooked pasta. Sprinkle with a little parmesan cheese to serve.