Bring a large pot of salted water to a rolling boil. The water should taste as salty as the sea — this seasons the pasta from the inside out. Add the penne and cook according to package directions until al dente, usually about 10-12 minutes. The pasta should feel firm to the bite, with a tiny white speck at the centre when you cut a piece in half.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. You'll know it's ready when the oil shimmers and a piece of onion sizzles immediately upon contact. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it turns translucent and smells sweet rather than sharp.

Add the minced garlic and cook for 30 seconds until fragrant — the aroma should fill your kitchen without any browning. Tip in the chopped roasted red peppers and smoked paprika, then cook for 2 minutes, stirring often. The peppers will deepen in colour and release a rich, smoky scent.

Pour in the chicken stock and let it bubble for 1 minute. Use a wooden spoon to scrape up any browned bits from the bottom of the pan — that's where the flavour lives. The mixture should look thick and slightly jammy.

Remove the pan from the heat and blend the sauce until smooth. If using a hand blender, keep it submerged to avoid splatters. The finished sauce should be velvety and a deep coral colour, with no visible chunks remaining. Return the pan to low heat.

Stir in the double cream and grated Parmesan. The sauce will turn a pale salmon pink and become glossy. Let it warm through for 1-2 minutes, stirring gently, until it thickens enough to coat the back of a spoon. Taste and adjust salt and pepper.

Drain the cooked penne, reserving about 100ml of pasta water. Add the drained pasta directly to the sauce and toss well. If the sauce seems too thick, splash in a little reserved pasta water — the starch helps it cling to every piece of penne. The finished dish should look creamy but not soupy, with each piece of pasta glistening.

Serve immediately, topped with extra Parmesan and torn basil leaves. The basil should be bright green against the coral sauce, and the cheese should melt slightly into the warm pasta.