# What to Use:
→ Pasta
01 - 12 oz penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, finely chopped
04 - 1 to 2 teaspoons crushed red pepper flakes
05 - 28 oz canned crushed tomatoes
06 - 1 teaspoon sugar
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
10 - 1 small bunch fresh basil, chopped, reserve some for garnish
→ Cheese
11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese
# How to Prepare:
01 - Set oven to 400°F and grease a baking dish.
02 - Boil penne in salted water until just shy of al dente by about 2 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes; sauté 1 to 2 minutes until fragrant but not browned.
04 - Add crushed tomatoes, sugar, oregano, salt, and black pepper to skillet. Simmer 10 to 12 minutes, stirring occasionally, until slightly thickened.
05 - Remove from heat and incorporate chopped basil into the sauce.
06 - Mix drained penne into the sauce until evenly coated.
07 - Pour half the pasta mixture into the baking dish. Sprinkle with half the Parmesan and mozzarella. Add remaining pasta and top with remaining cheeses.
08 - Bake for 18 to 20 minutes until cheese melts, turns golden, and sauce bubbles.
09 - Allow to rest for 5 minutes. Garnish with reserved fresh basil and serve hot.
