Mound the semola rimacinata on a wooden board or in a large bowl and make a well in the center. Pour in the warm water gradually, mixing with a fork until a shaggy dough forms.

Knead by hand for 8 to 10 minutes until the dough is smooth and stiff, not tacky, and springs back slowly when poked. Wrap in plastic and rest at room temperature for 30 minutes.

Cut the dough into 4 pieces, keeping the rest covered. Roll one piece into a rope about 5 mm / 0.2 inch thick and cut into 10 cm / 4 inch segments.

Lay a thin skewer or knitting needle along one segment, press lightly, and roll it under your palm so the dough wraps around the rod into a loose spiral. Slide the skewer out and set the curl on a floured tray. Repeat with the remaining dough.

Warm the olive oil in a 12-inch / 30cm skillet over medium heat. Add the sliced garlic and chili flakes and cook for 1 to 2 minutes until fragrant, not browned.

Add the crushed San Marzano tomatoes and 1/2 tsp salt. Simmer uncovered for 18 to 20 minutes, stirring occasionally, until a spoon dragged through leaves a clear trail and the sauce no longer looks watery.

Bring a 6-quart / 5.7L pot of water to a boil and salt it generously. Cook the sagne ncannulate for 3 to 4 minutes until al dente, the curls will float when they're close to done.

Reserve 120 ml of pasta water, then drain the pasta and add it straight to the skillet with the sauce. Toss over low heat for 1 minute, adding a splash of pasta water if it looks dry.

Stir in the torn basil, plate immediately, and top with grated pecorino.