1-First, bring a large pot of salted water to a boil and cook the 1 pound penne rigate until al dente, which usually takes 10-12 minutes; drain and set aside to keep that perfect texture.

2-Then, heat 3 tablespoons olive oil in a large skillet over medium heat, add the 3 cloves garlic and 1/4 teaspoon crushed red pepper flakes, and sauté for about 30 seconds until fragrant without browning.

3-Next, stir in the crushed tomatoes whether from the 28-ounce can or 1 ½ cups fresh ones along with 2 tablespoons tomato paste, and let it simmer gently on low heat for 5-10 minutes to build that rich, spicy sauce.

4-After that, remove the skillet from the heat and mix in the 6 chopped fresh basil leaves for a burst of freshness.

5-Now, toss the cooked pasta with the sauce in the skillet, making sure every piece is coated evenly, and adjust seasoning with more red pepper flakes, salt, and pepper if you like it extra spicy.

6-Finally, serve it up right away, topped with 1/2 cup grated fresh parmesan or pecorino cheese and 1/3 cup finely chopped fresh parsley for that perfect finish.