Preheat the oven to 200°C (180°C fan) / 400°F. While it heats, bring a large pot of salted water to a rolling boil. You want it to taste as salty as the sea—this seasons the pasta from the inside out.

Cook the pasta until al dente. Drop your pasta into the boiling water and cook for 2 minutes less than the packet suggests. It should still have a firm, white core when you bite into it—this is crucial because it will finish cooking in the oven. Drain, reserving about 200ml of the starchy pasta water, then set aside.

Start the spicy tomato sauce. In a large ovenproof skillet or shallow casserole dish, warm the olive oil over medium heat. Add the sliced garlic—you’ll hear it sizzle immediately, and a nutty, sweet aroma will fill the air. Cook for 45 seconds until fragrant and just turning golden at the edges, but not brown. Stir in the red pepper flakes and cook for another 10 seconds.

Build the sauce. Pour in the tinned tomatoes and tomato purée. Add the oregano, sugar, and a generous pinch of salt and black pepper. Stir everything together—you’ll see the sauce deepen to a rich, brick-red colour. Bring it to a gentle simmer, then let it bubble away for 5 minutes. The sauce will thicken slightly, and you’ll catch a bright, tangy scent mingled with warmth from the chilli.

Combine pasta and sauce. Tip the drained pasta into the skillet with the sauce. Use a wooden spoon to toss it all together, ensuring every tube or ridge is coated in that fiery red sauce. If the mixture looks too dry, add a splash of the reserved pasta water—about 60ml should loosen it. You want a saucy consistency because the pasta will absorb liquid as it bakes.

Add the ricotta. Dollop spoonfuls of ricotta over the top of the pasta. Don’t spread it—leave uneven clumps so you get creamy pockets when you serve. The ricotta should look like soft white clouds against the red sauce.

Top with cheese and bake. Sprinkle the grated mozzarella and Parmesan evenly over the ricotta. Slide the dish into the preheated oven and bake for 15–18 minutes. You’ll know it’s ready when the cheese is bubbly and golden-brown in patches, and the edges of the pasta look slightly crisped. The kitchen will smell gloriously of baked tomatoes and toasted cheese.

Rest, garnish, and serve. Remove the dish from the oven and let it stand for 3 minutes. This allows the sauce to settle and the pasta to absorb any last juices. Scatter fresh basil leaves on top, if you like, and finish with an extra grating of Parmesan.