Place the pasta on to cook as per the packet instructions.

To a pan, add a drizzle of olive oil and the onion, then brown off on a medium heat for 3 minutes. Add the garlic and cook for another 2 minutes.

Add the paprika, chilli flakes, and parsley and combine. Add the tomato puree, then 200ml of the pasta water. Bring to a simmer, then reduce to a low heat and add the chilli jam.

Add the cream, then leave on the heat for a final 5 minutes.

To another pan, add the halloumi and cook on a medium heat for a few minutes on either side until golden. Add the chilli jam and a splash of water. Allow to come to a simmer and leave on the heat until thickened and sticky.

Add the cooked pasta to the sauce, then mix well until evenly coated. Serve up the pasta, then top with the halloumi and optional garnishes.