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Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, reserving 1 cup of pasta cooking water.
Meanwhile, dice the half onion, mince the garlic clove and finely dice the chorizo. In a large (12-inch) skillet over medium-low, lightly sauté the chorizo until the fat starts to render. Once the chorizo gets shiny and turns a solid color, about two minutes, remove the chorizo using a slotted spoon, leaving the orange oil in the pan. (Be careful not to overcook the chorizo or it will become tough.)
Turn heat to medium-high and add the olive oil to the pan. Add the onion, garlic, red pepper, a good pinch of salt and pepper, and sauté until the onion turns soft and translucent, about 5 to 7 minutes.
Add the crushed tomatoes, then add the cooked chorizo. Turn down the heat to medium-low, stir in the sugar, and allow the sauce to simmer for 5 minutes. If at any point the sauce starts to look chunky, add ½ cup of water, and more if necessary.
When the pasta is cooked, add it to the sauce and toss, along with enough pasta water for the tomato sauce to enrobe the strands.
Divide into four bowls, and top with pecorino or Parmesan, a few more grinds of black pepper, and one more glug of olive oil for good measure.