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Heat the oil in a large non-stick frying pan over a medium heat and remove the skins from the chorizo and pull apart the meat.
Add the chorizo to the pan and cook, stirring occasionally, for 6-7 minutes until golden. Add the garlic. Mix well and cook, stirring occasionally, for 10 seconds until fragrant. Add the tomato puree and a pinch of salt and pepper. Cook, stirring occasionally, for around 1 minutes until deep red in colour. Add the chilli and paprika and mix well.
Add the pasta and water to the pan and stir together. Bring to the boil, cover and cook on a gentle simmer – you want little bubbles - for 20 minutes until al dente. Add the double cream and stir together. Serve immediately with plenty of Parm and extra chilli flakes if you like.