Fill a large pot with water. Add a big pinch of salt. Bring the water to a rolling boil. Add your pasta to the pot. Cook until it is "al dente." This means it still has a bite. Drain it but save some water.

Place your skillet over medium heat. Add the olive oil. Let it get warm and shimmery. Toss in the minced garlic. Stir it constantly for one minute. Do not let the garlic burn. It should smell very fragrant.

Sprinkle in the red pepper flakes. Stir them into the warm oil. This releases the spicy oils. You can add more for extra heat. Keep stirring for thirty seconds.

Pour in the crushed tomatoes. Add the sugar and salt. Stir everything together well. Turn the heat down to low. Let the sauce simmer for fifteen minutes. It will thicken and turn dark red.

Add the cooked pasta to the skillet. Pour in a splash of pasta water. This helps the sauce stick better. Toss the pasta gently to coat it. Ensure every piece is covered in red.

Turn off the heat. Stir in the fresh basil leaves. Sprinkle the Parmesan cheese on top. The cheese will melt into the sauce. Serve it while it is steaming hot.