Put on gloves and finely chop the chili peppers. In a shallow pot, heat up 4-5 tbsp. olive oil and sauté the peppers for 1-2 minutes. Add the garlic and sauté for 1 minute.
Add the tomatoes and the sugar, some salt and freshly ground pepper and lower the heat. Allow the sauce to simmer for 10 minutes or until it thickens and toward the end add half of the fresh basil.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Penne. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and transfer it to the pot with the sauce. Stir gently and remove from heat.
Serve the pasta hot, sprinkled with the remaining basil and the Parmesan flakes.