Cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes and add the sugar, salt, and pepper. Stir to combine and let the sauce simmer for about 10 minutes, allowing it to thicken slightly.

Add the cooked penne to the skillet with the sauce, tossing to coat. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

Stir in the fresh basil and half of the grated Parmesan cheese. Mix well and remove from heat.

Serve the pasta hot, drizzled with chili crisp and topped with the remaining Parmesan cheese.