Heat the oil in a large skillet and add the whole chili, garlic cloves, and half of the parsley. Smash the garlic cloves with a wooden spoon to release their flavor. Cover the pan and cook the mixture over a low to medium heat for 10 minutes. Stir occasionally.

Remove and discard the chile. Ad the rest of the parsley and all of the basil and half of the water. Add the stock cube and stir until dissolved. Cover and cook, stirring often, for 10 minutes. Finely chop the tomatoes and add to the pan with the wine, sugar, and paprika. Season and add the remain water. Cover and cook for 30-40 minutes. Stir often.

Cook the pasta.