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

While the pasta cooks, place the chopped bacon in a large skillet over medium heat. Fry the bacon for 6 to 8 minutes until it is crispy and the fat has fully rendered.

Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.

Add the minced garlic and crushed red pepper flakes to the skillet with the warm bacon grease. Sauté over medium-low heat for about 1 minute until the garlic is fragrant and lightly golden.

Pour the crushed tomatoes into the skillet, stirring to scrape up any browned bits from the bottom of the pan. Season with salt and black pepper, then simmer the sauce gently for 10 minutes until it thickens slightly.

Toss the cooked penne, crispy bacon, and half of the fresh basil into the sauce. Stir well to coat the pasta, adding a splash of the reserved pasta water if the sauce needs loosening.

Divide the pasta among warm bowls and top with the remaining fresh basil and grated Parmesan cheese. Serve immediately alongside crusty garlic bread for a complete meal.