Heat 2 tablespoons of extra virgin olive oil in a large deep skillet or Dutch oven over medium heat.

Add the minced garlic and red pepper flakes. Sauté for about 60 seconds until fragrant and lightly golden, being careful not to burn the garlic.

Pour in the crushed San Marzano tomatoes, vegetable broth, dried Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.

Add the uncooked penne rigate pasta and gently press it down into the liquid so it is mostly submerged.

Bring the liquid to a lively boil over medium-high heat. Once boiling, cover with a tight-fitting lid and reduce heat to medium-low to maintain a gentle simmer.

Simmer covered for 10 to 12 minutes, stirring every 2 to 3 minutes to prevent the pasta from sticking to the bottom, until the pasta is tender al dente and the liquid has reduced into a thick sauce.

Remove the skillet completely from heat. Stir in the mascarpone cheese until melted into a velvety pink cream sauce.

Fold in the freshly torn basil leaves and grated Parmigiano-Reggiano cheese. Let rest for 2 minutes to thicken, then serve warm with extra parmesan and warm garlic bread!