Tip the penne into a pan of boiling, salted water, stir once, then cook for 10-12 minutes until 'al dente' or according to packet instructions.
Meanwhile, heat the olive oil in a saute pan and fry the bacon for a couple of minutes until crispy.
Add the onion and cook for another minute or two until softened, stirring occasionally. Add the garlic with paprika and chilli and cook for about 30 seconds, stirring. Stir in the passata and cook for 1-2 minutes until heated through. Add the sugar and season to taste.
When the pasta is cooked, drain well and then return to the pan. Pour in the tomato mixture and add the basil, then fold everything together until well combined.