Fry the bacon cubes in the olive oil over a medium to high heat until crispy. Turn the heat down slightly and add the onion, frying until soft. Add the finely chopped chilli and garlic and lightly fry. Add the sugar and allow to coat the ingredients in the pan.
Turn the heat back to high and deglaze the pan with a large dash of red wine. Allow the alcohol to completely evaporate (you'll know by the smell) before adding the carton of passata and the can of tomatoes. Cook over a low heat for 30 to 40 minutes, stirring from time to time to prevent sticking.
Cook the fusilli according to the packet instructions. Drain and toss with grated Parmesan (this encourages the sauce to stick to your pasta).
Serve with the fusilli and top with grated Parmesan. Enjoy with garlic bread and a nice red wine or hoppy beer.
Make larger batches and freeze in portion sizes.
If you don't have red wine, deglaze the pan with a small dash of balsamic vinegar. If your sauce has evaporated a lot and it is sticking, just add a little water and stir it in.