Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
Meanwhile, heat the oil in a large frying pan, add the chorizo slices and cook, for a couple of seconds until crisp. Remove with a slotted spoon and set aside.
Add the red pepper to the pan and cook for a couple of minutes until browned. Stir in the garlic and tomato purée and cook for a further 30 seconds. Pour over the wine, add the sugar and stir well. Bring to the boil, then cook for 5 minutes until reduced slightly and season.
Drain the pasta and return to the pan. Toss with a little olive oil, then stir through the chorizo and sauce. Spoon into serving bowls and serve sprinkled with the parsley.