Bring a large pot of salted water to a rolling boil. You'll know it's ready when the surface looks like a stormy sea and steam billows up steadily. Add the penne and cook according to package instructions until al dente — usually 10 to 12 minutes. Reserve about 200ml of the starchy pasta water before draining.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. The oil should shimmer and move easily across the pan when you tilt it. Add the diced onion and cook for 4 minutes, stirring occasionally, until the pieces turn translucent and smell sweet rather than sharp.

Add the minced garlic to the pan. Stir constantly for 30 seconds — the moment you smell that nutty, fragrant aroma, you're done. Garlic burns quickly, so don't walk away. You'll see it turn pale gold.

Pour in the tinned chopped tomatoes. The pan will hiss and bubble immediately. Stir in the sugar, dried oregano, salt, and pepper. Let the sauce simmer gently for 8 minutes, stirring every so often. You'll see the sauce thicken and darken from bright red to a deeper, rustier shade, and the raw tomato smell will mellow into something rich and savoury.

Reduce the heat to low and stir in the double cream. Watch the colour transform from deep red to a soft, coral pink. The sauce will look glossy and smooth. If you're adding cooked chicken, fold it in now and let it warm through for 2 minutes.

Add the drained penne directly to the pan. Toss everything together with a wooden spoon or tongs. If the sauce seems too thick, splash in a little of the reserved pasta water — start with 50ml and add more until the sauce coats each piece of pasta without pooling. You're looking for a silky, clinging consistency.

Remove the pan from the heat. Scatter the chopped fresh basil and grated Parmesan over the top. Stir once more — the basil will wilt slightly from the residual heat, releasing that unmistakable sweet, peppery fragrance. Taste and adjust salt if needed.

Let the pasta rest for 2 minutes before serving. This brief pause allows the sauce to settle into every groove of the penne. Serve in warm bowls with extra basil leaves and a final grating of Parmesan.